Vegan Maple Caramel Crunch Brownies and Imlak’esh Organics Sacha Inchi Giveaway


There are usually two types of people when it comes to eating brownies.  Those who like the corners, and those who like the fudgy center.  I am one of those fudgy centers people.  Maybe it comes from those few times I overbaked brownies as a teenager and the sides were so dry that I didn't have a taste for them.  Or maybe because I love gooey desserts, and the fudgy centers of brownies are kind of almost gooey sometimes.  Whatever the case, I usually share the sides and keep the center ones for myself.  Luckilly, my boyfriend Eric is not one of the two groups, and he loves anything chocolate in general and loves all brownies equally, so I can share with him and he is always happy about them.  I like to bake on my day off, and I decided brownies were on the menu last weekend.  Honestly, they were inspired by a delicious treat that Imlak’esh Organics sent me, some Sacha Inchi seeds!  I had never tried them before, but they are super good for you, and they taste almost like peanuts, so I decided to use them in my brownies like I would peanuts.  If you have never tried them before, they are a delicious little snack, rich in iron, and high in protein and healthy omega 3 oils.  This brand is ethically sourced, and rainforest friendly which is important as well, and something to think about that we sometimes forget when buying food.  So, I was excited to try these little gems!


So, back to the brownies.  I like peanuts with chocolate, and the sacha inchi seeds tasted like peanuts, so I thought that they might be a good crunchy peanut alternative for those who can't have nuts or peanuts.  I kept these brownies nut free, subbing tahini for the usual nut butter I use in them.  I also decided that they needed to have a date caramel swirl as well, because caramel, chocolate, and crunch, well that is a crave worthy combination!  The batter tasted wonderful, and the finished brownies even better once they were allowed to cool.  It is really hard for me to wait until the next day to cut them, but they come out a lot prettier when cut that way.  If I wasn't taking photos, I would probably dive in right away though haha!  They tasted like pure delicious goodness, and the crunchy seeds were the perfect addition!


These brownies were crave worthy, just sayin'.  Everyone should definitely try these, and I am giving away to one lucky winner a jar of Imlak’esh Organics Sacha Inchi Seeds!  Simply scroll to the bottom of the page and enter my rafflecopter giveaway.  US only please, ends November 19th.  Good luck!


Vegan Maple Caramel Crunch Brownies  
Makes 16


  • 1 cup soft medjool dates, pitted (if they are not soft, soak them in water and drain well first)
  • 1/4 cup raw tahini
  • 2 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 2 tsp pure vanilla extract
  • 1 tsp maple extract (optional)
  • 1/2 cup filtered water (or as needed)


  • 1/2 cup avocado oil
  • 1/4 cup raw tahini
  • 1 cup coconut sugar
  • 1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*
  • 2 teaspoon vanilla extract
  • 1 tsp maple extract (optional)
  • 1 cup gluten free all-purpose flour
  • 1/2 cup cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1 cup chopped Imlak’esh Organics Sacha Inchi Seeds


  1. To make the caramel, combine all ingredients in a blender and blend until smooth (adding a little water if necessary, it should be the consistency of pourable but still thick caramel). Pour into a bowl and set aside.
  2. Whisk together the sugar, oil and tahini until well combined and the sugar is starting to break down. Add the aquafaba and vanilla and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.  Stir in sacha inchi seeds
  3. Scrape the batter into a greased 8x8 inch pan, then drop the caramel over it in 2 Tbsp amounts, and swirl it with a knife.
  4. Place in the oven, and Bake for about 30-35 minutes or until set (but do not over bake).
  5. Let cool before cutting into bars.

*The aquafaba is the liquid from cooked or canned chickpeas. You want it to be thick like egg whites. If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.


a Rafflecopter giveaway

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Beth E.
    November 14, 2016 at 16:32

    I just recently rediscovered these seeds and am loving them on my salads at lunch! They add just the right amount of saltiness and crunchiness. I also like the iron boost!

  2. Amelia
    November 14, 2016 at 21:46

    Thanks for the opportunity! I never heard of the seeds before, but they sound like they would be delicious on top of a salad - or an ice cream sundae! ...or simply a snack by themselves. Yum!

  3. sarah
    November 15, 2016 at 05:03

    in granola!

  4. Judith
    November 15, 2016 at 16:52

    i'd use it on top of smoothie bowls

  5. Jacky
    November 16, 2016 at 20:04

    I've never tried them but I'm always looking for crunchy snacks between meals!

  6. DJ
    November 16, 2016 at 23:09

    I would love to try them in this brownie recipe.

  7. Joan
    November 17, 2016 at 02:42

    I'd love to make your recipe for Maple Caramel Crunch Brownies. They look amazing!

  8. valerie sobus
    November 17, 2016 at 18:42

    i'd put em' in brownies too. great idea! i also make a chocolate/banana/peanut butter protein smoothie every morning and now that i am pregnant and am having a hard time with morning sickness...the more protein i eat the better i feel. so i'd add them to my smoothies for sure too!

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