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NOW Real Food Organic Maple Syrup Grade A -- 32 fl oz

NOW Real Food Organic Maple Syrup Grade A
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NOW Real Food Organic Maple Syrup Grade A -- 32 fl oz

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NOW Real Food Organic Maple Syrup Grade A Description

  • Grade A - Dark Color (formerly Garde B)
  • Pure, Robust Taste
  • Kosher
  • Non-GMO Project Verified
  • USDA Organic
  • Vegan

Pure Maple Syrup is perfect for adding to pancakes, yogurt, ice cream, oatmeal, recipes and more.


Maple Syrup is distilled from the sap of organic Sugar Maple trees in springtime. It takes 40 gallons of pure sap to make one gallons of pure syrup. A good Sugar maple tree is able to produce 1 to 2 quarts of pure maple syrup each season.


Grade A Dark Color Maple Syrup (formerly Grade B)  has a deeper, richer flavor than grade A light syrups.


 Please refrigerate after opening.

Free Of

*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 Cup (60 mL)
Servings per Container: About 16
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate53 g18%
   Dietary Fiber0 g0%
   Sugars53 g
Protein0 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic maple syrup (grade A dark color, robust taste).


The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Simple Mills gluten-free pecan cookies make for a tasty, foolproof crust for this vegan pumpkin cheezecake! This decadent but better-for-you recipe satisfies all your cravings for the fantastic flavors of fall. The sweet, nutty cheezecake is blended to creamy perfection with a mix of cashews, coconut cream, maple syrup, pumpkin and pumpkin pie spice. Brew up some slow cooker cinnamon spice apple cider while your dessert chills, then chill out with this dreamy duo. Vegan Pumpkin Cheesecake with Pecan Cookie Crust on White Plate With Napkin |

Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Pecan Cookie Crust

  • 1 box Simple Mills Crunchy Toasted Pecan Cookies (finely crushed)
  • 3 Tbsp. melted vegan butter
  • Pinch sea salt

Vegan Cheezecake Filling

  • 1/2 cup canned pumpkin
  • 1/2 cup canned coconut cream (white solids from the can)
  • 2/3 cup maple syrup
  • 1-1/2 cups raw cashew pieces (soaked in water overnight and drained)
  • 4 Tbsp. coconut oil (melted)
  • 2 tsp. pumpkin pie spice (or cinnamon, ginger, nutmeg, allspice)
  • Dairy-free whipped cream to top
  1. Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper. (Note: Make sure the parchment is hanging over sides for easy removal.) Spray with nonstick cooking spray and set aside.
  2. In bowl, mix together crushed cookies, butter and salt until a wet, sand-like texture forms.
  3. Transfer crust mixture to baking dish, pressing down using bottom of a cup. Bake 10 minutes. Set aside.
  4. In high speed blender, blend cashews, coconut cream, coconut oil, maple syrup, pumpkin and pumpkin pie spice until smooth and creamy.
  5. Into baking dish, pour filling over crust. Freeze 4 hours or overnight until set.
  6. Thaw 30 minutes, remove from pan, slice into 9 bars and top with whipped cream.

Need the ingredients? Add them to your cart!


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