3 Easy No-Bake Plant-Based Dessert Recipes | Chef Cynthia Louise
Ahhhhh sugar! How much you have been slammed in the wellness industry. I, on the other hand, stand firmly in nature and all its glory as I navigate my sugar intake.
Let’s start with my all-time favourite, Coconut Sugar…
Coconut sugar ranks lower on the glycemic index than many other forms of sugar, which means your blood sugar levels remain more stable in comparison. Because it’s not highly processed and retains many of its original nutrients, coconut sugar has a rich brown colour. It also has a delicious, textured aroma as opposed to the bland sterile smell of refined white sugar. You can see why I’m a fan. _______________________________________________________________________________________________
Below are the links to watch the full-length videos of each recipe. Don’t forget to check the description box to get the recipe 😉
👉 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗦𝗹𝗶𝗰𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗳 𝗘𝗽𝗶𝗰 𝗚𝗹𝗼𝗿𝘆:
👉 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗠𝗼𝘂𝘀𝘀𝗲 𝘄𝗶𝘁𝗵 𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗖𝗿𝗲𝗮𝗺:
👉 𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗿𝗼𝘄𝗻𝗶𝗲:
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To produce the sugar, the sap is collected by tapping the coconut blossom and then gently heated to evaporate the moisture content. It’s a gentle process which I love because it means the sugar is not highly refined or processed and remains very close to its original nature. As it caramelises, the flavours intensify slightly, lending richness and depth to desserts and sweet dishes. Each mouthful of fresh sap is incredible. It’s truly nature’s candy.
Bringing in maple syrup… Let’s all give a round of applause to my dear friend maple syrup.
Maple syrup is made from the sap of maple trees. Period. The end. That’s it. Look out for anything that attempts to pass itself off as maple syrup. Imposters like “maple-flavoured syrup”, pancake syrup, waffle syrup and other syrups will attempt to seduce you with their treacle-coloured caramelly looks but be warned, they are usually made from processed, high-fructose corn syrup. Walk away. Just walk away.
Maple syrup remains very close to nature, which means our bodies delight in its flavour and components. After the sap is collected, it is heated to remove the moisture while retaining all of the complex minerals and antioxidants which yield its distinct flavours. It’s my favourite sweetener to cook with and I know it feels good in my body. Life without maple syrup would indeed be a bitter life.
So in saying, those I mentioned here are yummy sweets that make my days sweeter and hope they make yours just as sweet.
Chef x
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