This classic breakfast indulgence gets a new twist. Bourbon chia seed soaked Pretzilla Burger Bun are finished with a salted caramel sauce.
CHIA SEED WASH:
Pour bourbon into a small saucepan and bring to a boil. Reduce bourbon by three-fourths, then let cool.
Whisk together almond milk, chia seeds, maple syrup, cinnamon, vanilla extract, and cooled bourbon in a bowl and set aside.
VEGAN CARAMEL SAUCE:
Combine coconut oil and maple syrup in a small saucepan over medium heat.
When mixture is hot, add almond butter, vanilla extract, and sea salt and whisk until mixture begins to caramelize and turn darker. Pour caramel sauce into a bowl and set aside to let cool.
Slice Pretzilla Burger Buns in half horizontally.
Soak Pretzilla Burger Buns in the chia seed wash for 2 minutes.
Heat remaining coconut oil in a large sauté pan on medium-high heat until completely melted.
Place buns cut side down and cook 1 ½ minutes or until golden brown. Turn buns over and cook 2 minutes.
Arrange one full bun on each plate. Divide caramel sauce and pour over buns. Top with fresh berries and candied pecans.