Points Of Interest

Coconut Sugar is the dried sap from fresh coconuts. It has a low glycemic index (less than or equal to 55) which makes it an attractive sweetener option. It has an earthy, nutty and sweet flavor. Unlike most refined sugars that form a crystalline structure, coconut sugar is a moist, granular powder, reminiscent of brown sugar. Because the product is unrefined, the color can vary from a light to dark brown. It can be used just like sugar in most recipes.

Suggested Uses

Coconut or Palm Sugar can be used just like sugar in most recipes.

Basic Preparation

No preparation necessary. Use in recipes as directed.

Recipe:

No-Bake Vegan Peanut Butter Chocolate Bars

Ingredients

Makes 9 servings

• 1 Cup Organic Coconut Flour, sifted
• 1 Cup Blanched Almond Meal
• 1/2 Cup 1890 Coconut Palm Sugar
• 1/2 Teaspoon Kosher Sea Salt Flakes
• 1 Cup Unsweetened Natural Creamy Peanut Butter
• 1/2 Cup Unsweetened Almond Milk
• 1/2 Cup Coconut Oil
• 1/2 Cup Unsweetened Cocoa Powder
• 3 Tablespoons 1890 Cloister Vanilla Honey
• 1/2 Teaspoon 1890 Vanilla Paste, Bourbon Madagascar

DIRECTIONS

1. Line 9-inch by 9-inch baking pan with two crossed pieces of parchment paper cut slightly larger than pan, so there is overhang on all sides.
2. Combine coconut flour, almond meal, coconut sugar and sea salt in large mixing bowl, stirring until well combined. Stir in peanut butter until well incorporated; mixture will be crumbly.
3. Add almond milk, 1 tablespoon at a time, until mixture becomes dense and smooth. Press peanut butter mixture into prepared pan, creating even layer.
4. Melt coconut oil in saucepan over medium-low heat. Stir in cocoa powder, honey and vanilla extract until smooth and fully incorporated.
5. Pour chocolate mixture over peanut butter mixture in pan, and place in refrigerator for at least 2 hours, until firm. Remove from pan and cut into 9 equal-size squares.