and simple raw chocolate recipes for you to make at home (instant download)
NO Dairy . Sugar . Wheat . Gluten . Soy Only the best natural ingredients
by Liz Bygrave (November 2010, updated Feb 2013)
I’m loving this delicious, versatile, caramel tasting, crunchy, low GI sweetener, ethically grown and processed in The Philippines.
Some facts to tickle your taste buds:
Coconut Sugar has a low GI (glycemic index) of 35 (compare to that of honey at 55 and cane sugar at 68)
It is a nutritionally rich product, containing high levels of potassium, magnesium, zinc and iron. It also contains Vitamins B1, B2, B3, B6 and C as well as other nutrients that slow down absorption.
Coconut Sugar is not raw, but it is a very pure minimally processed product.
Coconut Palm Sugar comes from the coconut palm (ie NOT from the same palm species used for the production of palm oil), an ecologically beneficial tree crop that can grow in poor soil, restore the soil to health, and help to return areas to lush jungle. It supports diverse wildlife and needs very little water. Coconut palms provide coconut water, coconut oil, building material and shade for other crops.
Coconut Palms are nearly twice as productive per hectare as sugar cane and much more sustainable since they grow in diverse eco-
Many traditional communities believe coconut palms the ‘Tree of life’, as they provide a variety of products from which they can earn a living.
Coconut sugar is made from the sweet nectar of the coconut palm. It is pure coconut palm sugar -
The coconut sugar sold on this site is organically produced (although Sweet Sensations, not having organic certification, can only say that it is pesticide and agrochemical free).
Recipe ideas: use in place of sugar or xylitol in milkshakes, smoothies, ice cream, chocolate recipes, porridge, as well as cooked sweet recipes. If you’ve been on my workshops, the Dark Chocolate Truffles taste great using coconut sugar instead of xylitol (in fact, at the last workshop, ALL the participants preferred it). In the Dark Chocolate Bars from the workshop (or the recipe from the Chocolate Making Kit) try replacing half the agave or Sweet Freedom with coconut sugar. Yum!
In cooking, coconut sugar can be used as a direct 1:1 replacement for sugar. It has a very low melt temperature and a very high burn temperature, making it perfect for confectionary uses. It also dissolved in liquids and wet dough without residue.
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