In a small pan, melt the coconut oil, almond butter and
coconut nectar over a low heat.
Not exact matches
coconut sugar, heaping tablespoon of Lyle's Golden Syrup (may substitute agave
nectar) and poured
over cake.
Next pour the
coconut nectar, agave
nectar, stevia, tahini, vanilla, and
coconut extract, if using,
over the dry ingredients.
In a large saucepan
over medium heat, add
coconut milk, pumpkin, agave
nectar, and pumpkin pie spice.
For your drizzle gently melt the cocoa powder,
coconut oil and date
nectar in a bowl
over boiling water and stir well until evenly combined.
Gently melt the cacao butter and
coconut butter together
over a double boiler (glass bowl
over a pot of boiling water), remove from heat and add the vanilla powder,
coconut nectar and stevia, if using.
In a pan
over a low heat, melt the nut / seed butter and
coconut nectar / date paste together, it turns into this amazing vegan caramel!
Dot each one with a tiny blob of
coconut oil, sprinkle some ground cinnamon
over and drizzle the date
nectar all
over them.
Love this for salad On a low sugar diet, I put this
over mixed greens for a hearty salad, substituting raw
coconut nectar for the brown sugar, using a simple apple cider vinagrette and garnishing with roasted pumpkin seeds.
Combine the peanut butter, tahini, brown rice syrup, agave /
coconut nectar, and salt in a small saucepan on the stove
over low heat.
Apple juice and
coconut nectar take the sugar content
over a teaspoon per 100g serve, but this is a dessert and should be treated as such.
Over 3 batches air - popped popcorn in a brown paper bag or very large bowl, pour 1/3 cup agave
nectar and 1/3 cup
coconut oil.
If you have not tried
coconut sugar it's only 4 carbs, has
over 14 naturally occurring vitamins and minerals, is safer than agave
nectar for diabetics and actually reduces sugar cravings.