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Simple Truth Organic Grade A Dark Color Maple Syrup -- 8 fl oz


Simple Truth Organic Grade A Dark Color Maple Syrup
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Simple Truth Organic Grade A Dark Color Maple Syrup -- 8 fl oz

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Simple Truth Organic Grade A Dark Color Maple Syrup Description

  • Organically Grown
  • No Preservatives
  • Robust Taste Maple Syrup
  • Kosher
  • USDA Organic
  • Non-GMO

Simple Truth Organic products are formulated without genetically modified organisms (GMOs). The USDA's National Organic Program does not permit the use of ingredients made with GMOs for certified organic products.

Certified Organic by PCO, Spring Mills, PA


Directions

Refrigerate After Opening.

Free Of
Artificial flavors or preservatives, GMOs.

*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 4
Amount Per Serving% Daily Value
Calories210
Total Fat0 g0%
Sodium5 mg0%
Total Carbohydrate53 g18%
   Sugars53 g
Protein0 g0%
Calcium8%
Iron8%
Other Ingredients: Organic maple syrup.
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 Blueberry "Cheesecake"

Make a decadent cheesecake without the dairy or the oven. This vegan “cheesecake” recipe is made with a crust of processed dates, paleo-friendly flour and chopped nuts. The filling is a creamy, dreamy blend of soaked cashews, maple syrup, coconut oil and lemon juice. Top with a beautiful blueberry layer by blending the berries into half the filling. Set in the fridge or freezer, and the result is a plant-based, raw, vegan and gluten-free dessert that’s simply divine. A Vegan Cheesecake Recipe With a Light Purple Blueberry Layer Topped With Fresh Blueberries Sits on a White Plate | Vitacost.com/Blog

Vegan Blueberry "Cheesecake"

Crust

  • 1 cup pitted dates
  • 1-1/2 cups Bob’s Red Mill Paleo Baking Flour
  • Dash Redmond Sea Salt
  • 2 tsp. Nutiva Organic Refined Coconut Oil
  • 1/4 cup chopped pecans or macadamia nuts

Filling

  • 1/4 cup lemon juice (approximately 1 large lemon)
  • 1-1/2 cups cashews (soaked in water for 3 hours)
  • 6 Tbsp. maple syrup
  • 6 Tbsp. Nutiva Organic Refined Coconut Oil
  • 1/2 Tbsp. vanilla extract
  • Dash Redmond Sea Salt
  • Blueberries
  1. To make crust, use food processor to blend dates, paleo flour, coconut oil and salt. (Note: Mixture should be dry but moist enough to hold together. Add small amount of water if mixture is too dry.) Press crust mixture into 9-inch pie pan, then press in chopped pecans or macadamia nuts for texture.
  2. To make filling, combine ingredients in high-speed blender and blend until filling is smooth and light.
  3. Pour half of the filling into crust and leave other half in blender.
  4. Add blueberries to blender and re-blend. Pour onto cheesecake.
  5. Freeze 4 hours or refrigerate 8 hours. Once set, cut into slices and top with fresh blueberries.

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