RawGuru Coconut Palm Sugar Organic Description
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Organic Bali Coconut Sugar
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A Great Alternative to the Over Processed Sweeteners
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High in Potassium, Magnesium, Zinc and Iron
This comes from the coconut palm. The nectar is dried into a granulated brown sugar. This product is not raw but has a high level of integrity behind its production. It is a great alternative to the over processed sweeteners in traditional markets. Can be used in combination with other sweeteners.
Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil). Once collected, it is boiled and processed into a granule. It’s a very simple process and a very simple and pure product. Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.
Coconut palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut palm sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C. It’s also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
*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: 3 g (1 Tsp.)
Servings per Container: 180
| Amount Per Serving | % Daily Value |
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| Calories | 10 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 5 mg | 0% |
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| Total Carbohydrate | 3 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Sugar | 3 g | |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Calcium | | 0% |
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| Vitamin C | | 0% |
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| Iron | | 0% |
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Other Ingredients: 100% organic coconut sugar.
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
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Vegan Chocolate-Covered Strawberry Cheesecake Bars
[vc_row][vc_column][vc_column_text]Treat your loved ones (or yourself!) to a slice of pure bliss this Valentine’s Day with these no-bake vegan strawberry cheesecake bars topped with a luscious chocolate ganache. Made with wholesome vegan and gluten-free ingredients, these dreamy bars feature a crunchy base, a creamy strawberry layer and a rich chocolate finish. What better way to spread some love than with a dessert that’s sweet, beautiful and better for you!
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds (lightly toasted)
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder (or cocoa powder)
- Pinch salt
- 4 Tbsp. melted coconut oil (or melted raw cacao butter)
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil (or melted raw cacao butter)
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root (for color)
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk (or other plant milk)
- Line 7-inch square pan with parchment paper or use one with removable bottom.
In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
- With hands or bottom of glass, press mixture firmly into bottom of pan.
In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
- Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
- To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
- Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
- Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
- Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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