Hain Pure Foods Sea Salt Iodized Description
Hain Pure Food® Sea Salts are sourced and produced from pristine ocean waters and brought to your table for all your cooking needs. Can be used as the perfect addition to your everyday beef, poultry, seafood and vegetable dishes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: About 397
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 590 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Iodine | 70 mcg | 50% |
|
Other Ingredients: Sea salt, tricalcium phosphate (anti-caking agent), dextrose, potassium iodide.
Product of Belgium.
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Salted Caramel Pecan Pie Bars
[vc_row][vc_column][vc_column_text]These heavenly salted caramel pecan pie bars are a better-for-you treat for vegans and non-vegans alike. A chewy oat-date crust provides the perfect base for a rich, gooey caramel layer studded with crunchy roasted pecans and dark chocolate. This no-bake dessert is easy to make and perfect for any occasion, whether you're hosting a holiday gathering or simply satisfying a sweet craving. Each bite offers a harmonious blend of flavors and textures, making these bars an irresistible indulgence that will leave you wanting more.
Salted Caramel Pecan Pie Bars
Crust
- 1-1/2 cups rolled oats
- 1/2 cup cashew butter
- 20 pitted dates
- 1 tsp. vanilla extract
- 4 Tbsp. melted coconut oil
- 1/4 tsp. salt
Pecan Filling
- 1/3 cup melted coconut oil
- 1/4 cup honey or agave syrup
- 3/4 cup coconut sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 Tbsp. full fat coconut milk
- 2 cups salted and roasted pecans
- 1/2 cup dark chocolate chips
Prepare the crust:
- Using food processor, pulse rolled oats to form fine powder.
- Add dates, cashew butter, vanilla extract, melted coconut oil and salt to processor and blend until mixture forms sticky dough that holds together.
- Line 8x8-inch pan with parchment paper and press crust mixture evenly into pan.
- Refrigerate crust while preparing caramel.
Make the salted caramel sauce:
- In small saucepan, combine melted coconut oil, honey or agave syrup and coconut sugar over medium-low heat.
- Stir continuously until sugar dissolves and mixture begins to bubble slightly, about 2–3 minutes.
- Reduce heat to low and cook an additional 4–5 minutes, stirring frequently, until mixture thickens slightly.
- Remove from heat and stir in vanilla extract, salt and coconut milk. Mix until smooth.
- Add roasted pecans and dark chocolate chips to the caramel sauce and stir until pecans and chocolate are evenly coated.
Assemble the bars:
- Pour caramel-pecan mixture over prepared crust and spread it out evenly, working quickly to ensure caramel doesn't set before pecans are distributed.
- Refrigerate bars at least 3–4 hours or until caramel layer is firm.
- Once set, lift bars out of pan along with parchment paper and slice into 16 bars or squares.
- If desired, sprinkle with flaky sea salt or drizzle melted dark chocolate for extra indulgence.
- Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
Grab these ingredients and more for holiday baking at Vitacost.
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