Rocky Ridge Maple Pure Maple Syrup Grade A Amber Rich Description
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"Taste the Difference"
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Grade A
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USDA Organic
Rocky Ridge Maple prides themselves in producing the very highest quality maple syrup, created purely from nature. Unlike most maple syrup impersonators on the market today, there are no artificial ingredients or additives in pure maple syrup. Taste the difference with Rocky Ridge Maple.
*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: 4 Tbsp. (60 mL)
Servings per Container: 6
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Fat Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 7 mg | 0% |
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| Total Carbohydrates | 53 g | 18% |
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| Protein | 0 g | |
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Other Ingredients: Pure organic maple syrup.
Warnings
Refrigerate after opening.
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Salted Caramel & Chocolate “Cheesecake”
Here’s a showstopping treat to serve to friends and family on a warm afternoon. Drizzle a decadent cacao-maple chocolate sauce over a creamy dairy-free cheesecake assembled with cashews, refined coconut oil, maple syrup and sunflower butter. The refined coconut oil is flavorless and odorless so it doesn't overpower while assuring that the no-bake cake sets perfectly. The Sunflower butter is cleverly combined with dates creating a natural caramel flavor. And because it’s vegan, gluten-free and bursting with superfoods, everyone can enjoy a bigger, brilliant slice.
Salted Caramel & Chocolate “Cheesecake”
Cashew cheezecake
- 1/2 cup lemon juice (2 large lemons)
- 3 cups cashews (soaked 4 hours in water)
- 1/2 cup + 2 Tbsp. maple syrup
- 1 Tbsp. Organic SunButter Sunflower Butter
- 1 Tbsp. date paste
- 3/4 cup Nutiva Refined Coconut Oil
- 1 Tbsp. pure vanilla extract
- 1/8 tsp. Redmond Real Salt Sea Salt
Crust
- 1 cup Bob’s Red Mill Hazelnut Meal/Flour
- 1-1/2 Tbsp. cacao powder
- 1 Tbsp. Nutiva Refined Coconut Oil (or vegan butter)
- 2 Tbsp. date paste
- 1/4 tsp. Redmond Real Salt Sea Salt
- 1/4 tsp. vanilla extract
Topping
- 2 Tbsp. Organic SunButter Sunflower Butter
Chocolate sauce
- 2-½ Tbsp. cacao powder
- 2 Tbsp. maple syrup
- 1 Tbsp. Nutiva Refined Coconut Oil
- Lightly grease 9-inch pie dish with vegan butter or coconut oil.
- In large bowl, combine all crust ingredients and mix well. (Note: Dough should have consistency of coarse sand.)
- Press crust dough evenly into bottom of pie dish. (Note: Do not go up sides of dish.)
- In blender, combine all cashew cheezecake ingredients; blend on high until smooth. (Note: A high-speed blender works best.)
- Pour mixture onto crust and jiggle to remove any bubbles.
- In separate bowl, whisk together all chocolate sauce ingredients until well combined, thick and smooth.
- Add small dollops of sunflower butter and drizzle chocolate sauce onto cheezecake.
- Refrigerate at least 5 hours or overnight to set.
- Store in refrigerator up to 7 days.
Melted chocolate chips can be used instead of chocolate sauce as prepared above.
Add the ingredients to your cart to make this chill cheezecake!
Rocky Ridge Maple Pure Maple Syrup Grade A Amber Rich -- 12 fl oz
