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Wildly Organic Coconut Sugar -- 16 oz


Wildly Organic Coconut Sugar
  • Our price: $7.29

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Wildly Organic Coconut Sugar -- 16 oz

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Wildly Organic Coconut Sugar Description

  • Unrefined
  • A Great Alternative to Refined, White Sugar
  • USDA Organic
  • Non-GMO Verified
  • Kosher
  • Vegan

Coconut Sugar

Our Organic Coconut Sugar, also called coconut palm sugar, is made by gathering fresh sap from coconut trees. The sap is cooked until it turns into fine crystals and then is further dehydrated. This sustainably grown, unrefined sugar and has all the natural goodness of coconut water. Many people use coconut sugar as a 1:1 replacement for refined, white sugar as it has a higher concentration of sucrose and a lower concentration of fructose and glucose.

Independent By Nature
Wildly Organic helps nourish healthy lives with a line of minimally processed foods made for exceptional quality and taste. An independent, family-owned company since 2000, we are committed to sharing wholesome food that is responsibly sourced and produced.

Free Of
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 tsp. (4 g)
Servings per Container: About 99
Amount Per Serving% Daily Value
Calories15
Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate4 g1%
   Dietary Fiber0 g0%
   Sugars4 g
Protein0 g
Vitamin A00%
Vitamin C02%
Calcium00%
Iron00%
Other Ingredients: Organic Coconut Sap Sugar.
Warnings

Processed in a facility that also processes tree nuts (never peanuts).
May contain desiccant and oxygen absorber packets to preserve freshness.

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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Gluten-Free Dark Chocolate Coffee Muffins

Coffee complements everything. You can pair it with bagels and bacon or cookies and croissants. It even goes well with butternut squash. Yes, that oblong pumpkin with a sweet orange flesh can jive with Joe. Don’t believe it? This dark chocolate coffee muffin recipe shows you how. After a little mixing and a lot of love, your mug will meet its perfect match. Top View Gluten-Free Dark Chocolate Muffins with Chocolate Chips | Vitacost Blog

Gluten-Free Dark Chocolate Coffee Muffins

  • 2 eggs
  • 1/2 cup full-fat milk
  • 1/2 cup cooked butternut squash
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1/2 cup cacao powder
  • 1/4 cup instant coffee
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
  2. In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
  3. In a large bowl, combine remaining ingredients through salt.
  4. Add wet ingredients to dry mixture. Stir until well-combined.
  5. Fold in chocolate chips, if using.
  6. Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
  7. Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool about 10 minutes before serving.
  • Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
  • You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
  • Use canned butternut squash for quicker muffin prep.
  • You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
  • For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter

 

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