I also used a little
bit of honey instead of the date.
If you have a sweet tooth, we recommend drizzling
a bit of honey instead of syrup.
Not exact matches
I used
honey instead of maple syrup, and added a
bit more oil.
I used
honey instead of agave, and coconut palm sugar for half
of the dates (I only had about 7 dates on hand) and sweetened a
bit more with 8 stevia drops.
omg sooo yummy... i added a tiny
bit of unsweetened almond milk and used a teasp
of organic raw local
honey instead of Agave... did have the pumpkin or hemp seeds so i opted for sunflower.
I used this
instead, added a tad
bit of honey and topped with chocolate chips.
Instead of being overloaded with sugar they're sweetened from the nature
of the fruit and a
bit of honey.
IF you try it, I would reduce the amount just a
bit — maybe do 1/2 cup
honey instead of 3/4 cup!
UPDATE: Beating
honey into the cream didn't seem to make a shelf life difference, so disregard that
bit (though I did use
honey instead of Avage and it worked fine).
Instead of agave I used half sugar and half
honey, and a
bit of peach syrup.
So, I decided to adjust the recipe a
bit and
instead of doubling the
honey for my double batch, I added apple juice and maple syrup to balance out the taste
of honey.
I didn't have dates, so I used 1/2 cup
of mashed banana
instead, and a tiny
bit of honey.
What a great combination
of ingredients — I had to modify a
bit based on what I had (
honey instead of agave and no hemp seeds)-- but these turned out FANTASTIC, and even my toddler who helped me make them thought so!
You can use maple syrup
instead of honey for the chocolate recipe, especially if you've never made raw chocolate before as it is a little
bit easier to mix with the cacao butter.
A full teaspoon
of honey was a
bit sweet for my taste, and I actually used garlic cloves
instead of stalks (just because I didn't have any stalks).
(I used
honey instead of agave nectar, and added a
bit of cinnamon.)
I did make a few substitutions though — I used coconut oil
instead of the palm oil (i added about a teaspoon more coconut oil once I had mixed everything together because the mixture was a
bit too crumbly and dry for my liking) and I also added a teaspoon or so more
of honey due to the dryness
of the mixture... I didn't use any white chocolate chips, and used vegan dark chocolate that i chopped up because i didn't have «chips» as such....
Instead of using a plain
honey syrup, I paired blackberries with wildflower
honey for a pop
of color and a delightfully tart fall flavor that I slightly accentuated with a
bit of lemon.
Instead, this homemade superfood dark chocolate is sweetened with a little
bit of honey (and you can use as much or as little as you like) which has a much gentler effect on blood sugar and won't give you that spike and crash you feel when you've had too much sugar.
I altered it a
bit, using only 1 teaspoon
of baking soda and
honey instead of agave nectar, and I had to cook it 5 minutes longer and I didn't make the icing - it doesn't need it.
I want to try them again with a
bit of molasses
instead of honey.
So I'll switch it up:
Instead of having a full dessert, I'll do a piece
of chocolate or some herbal tea with a little
bit of honey.
Instead, sweeten your bowl with milk and a
bit of honey, and top with fruit and nuts.
I used prunes
instead of dates and added about a teaspoon
of honey as the prunes were a
bit more dry than I expected.
Instead, from time to time have some unsweetened soy yogurt and mix it with sweet fruits, seeds (or nuts), oat bran or another good source
of fibre, and add some raisins, dates, or a little
bit of raw
honey.
IF you try it, I would reduce the amount just a
bit — maybe do 1/2 cup
honey instead of 3/4 cup!
I used a sugar substitute
instead of honey for low carb sake and added a
bit of unsweetened almond milk to make more cohesive.
Use a savory base, such as a typical cornbread mix with just a small amount
of honey instead of sugar in it, and add ingredients like a
bit of cooked chicken, liver, corn or beef to it.