Whether you live near the ocean, far from, or never stepped foot in the ocean, it plays a vital role in every human life making up 70% of our Earth. Unfortunately, we haven’t been playing our part to keep our oceans in the best of shape due to plastic waste, pollution, and carbon emissions having a negative effect on the quality of our oceans.
With that being said what are you doing to better take care of our oceans? I know personally I wash and reuse a glass water bottle every day to reduce the amount of plastic waste that could potentially end up in our oceans. In honor of World Oceans Day I encourage you make little changes to your daily routine that could help to minimize our damage and pollution to the oceans, and to celebrate the day in itself make these delicious vegan Sea Salt Caramel Brownies to show some love for the oceans!
Sea Salt Caramel Brownies
For the Brownies
-2 cups of flour
-1 cup of cocoa powder
-1 cup of granulated sugar
-2 teaspoons of baking powder
-1 teaspoon of salt
-1 cup of vegetable oil
-3/4 cup of maple syrup
-1/2 cup of coconut milk (or any alternative non dairy milk)
-2 tablespoons of full fat coconut cream
-1 tablespoon of vanilla extract
-1 cup of dairy free chocolate chips
Preheat your oven for 350 degrees F. In a large mixing bowl whisk together the dry ingredients being the flour, cocoa powder, sugar, baking powder, and salt until combined. In another mixing bowl prepare the wet ingredients being the oil, maple syrup, coconut milk, coconut cream, and vanilla extract. Gradually fold the dry ingredients into the wet being careful not to over mix. Once combined fold in the chocolate chips. Prepare a 9 x 13 baking dish with cooking spray and lightly dust with flour so the brownies don’t stick to the pan. Pour in the batter and bake the brownies for about 25-30 minutes until a toothpick comes out clean.
For the Sea Salt Caramel Sauce
-1 cup of granulated sugar
-1/4 cup of water
-1/2 cup of full fat coconut cream
-1 teaspoon of coarse ground salt
In a small saucepan on medium heat combine the sugar and the water together by swirling the sauce pan around, not by stirring. Melt the sugar until it completely dissolves and is brought up to a boil. Continue to swirl the pan until the mixture turns a deep brown amber color. This will take between 5- 10 minutes. At this point shut off the heat and gradually add in the coconut cream, being very careful because the mixture is extremely hot. Whisk in the coconut cream so it melts throughout. Transfer the caramel to a glass container and allow it to cool in the refrigerator to thicken for about 30 minutes to an hour. Once cooled and thickened, drizzle over the brownies. Top with the coarse ground sea salt and enjoy!
Imagery via Grace Esler, Veg.Ge, Velvet Magazine,
Original Recipe via www.veg-ge.blogspot.com
Words written By Grace Esler