Sponsor Recipes: Sassi Salts™
Sponsor Recipes: Sassi Salts™
Discover some of the delicious recipes you can make with Sassi Salts™.
Servings
23
Prep time
Cook time
Recipe
Ingredients
- Salted Caramel
- 1 can coconut milk
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 tbsp coconut oil
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- 1 cup unsalted almond butter
- 2 eggs
- 2 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- ½ tsp Sassi Salts™ Natural Pyramid Salt Flakes
- 1 tsp baking soda
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- 1 tsp Sassi Salts™ Natural Pyramid Salt Flakes
Method
- Make caramel by bringing coconut milk and coconut sugar to boil over medium-high heat.
- Reduce heat to medium-low, stirring occasionally. Continue to simmer for about 30 mins, or until mixture becomes thick and syrupy.
- Remove from heat and vigorously stir in vanilla and coconut oil.
- Transfer to glass jar or container and put in freezer for about 1 hour, or until mixture thickens.
- Preheat oven to 180°C.
- Mix together almond butter, eggs and vanilla extract and set aside.
- Mix together cocoa powder, coconut sugar, Sassi Salts™ Natural Salt Flakes and baking soda, then add to wet ingredients, stirring until well incorporated. (You may have to use your hands for this - it gets quite thick, more like a sugar cookie dough than traditional brownie dough.)
- Press mixture fully into bottom of lined 20cm pan, then remove caramel from freezer and spread thick layer over brownie batter, stopping about 2.5cm from each edge.
- Lift half of brownie batter and fold in half (so you're essentially sandwiching caramel between two brownie halves). Press edges shut. Brownie will now take up only half of pan - will spread out as it bakes.
- Sprinkle Sassi Salts™ Natural Pyramid Salt Flakes evenly over top, then pop in oven for 35 mins.
- Drizzle remaining caramel over top after removing from oven, or do it as you serve, topping individual brownies.
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