Any chocolate chips are going to have some kind of processed sugar (
evaporated cane juice at best) in my experience.
Not exact matches
I love the clean yet rich taste of
evaporated cane juice, and was immediately intrigued
at the idea of trying it for brown sugar.
What makes even more sense is when you look
at evaporated cane juice (which is what coconut sugar essentially is), it has a GI of 55 (I can't find a range for it by the way, so I am a little skeptical of how much research has been done on it).