Super sweet – about 3 times as sweet as sugar – and loaded with minerals because its been slow dried, use this more nutritious replacement for sugar in bakes, cakes, biscuits, and especially to sweeten your raw recipes. Whether these are combined with raw cacao and maca, or chlorella, spirulinam, ground almonds and carob, the toffee-like flavour makes for a boost that won’t spike your blood sugars so quickly, or so high!