We, at Rawlicious, only use natural sweeteners in our dishes.
Even though some raw and plant-based dishes do involve the use of sweeteners, we currently only use them for desserts and some dressings and sauces.

There is a long debate on what sweeteners are accepted in raw food preparation. Some say it should be exclusively raw ones, some say some other natural sweeteners are accepted too.
There is also a long debate over which sweetener is healthier, more natural and basically “the one”. We’ll let the experts and science speak to that. But we can speak on what we use and why.

Maple Syrup

It’s not a raw sweetener, but used and accepted in raw cooking.  Maple syrup is coming from maple trees and is produced by heat reduction of the tree’s sap. It is a great source manganese and zinc as well as antioxidants. It is however very high in sucrose and we’re very attentive on when and how we use it.

Agave Syrup

Same as Maple syrup, Agave syrup is also not a raw sweetener, but it’s used in raw food. It is not naturally sweet, so in the production process, by heating the juices of agave plant, the carbohydrates are converted into fructose. Agave syrup is high in fructose, but the glucose levels as low to non-existent, which makes it a diabetic-friendly sweetener.

 
 

Coconut Nectar

Coconut nectar, or “coconut palm nectar”, comes from the sweet sap of the flowering coconut blossom. This watery sap is further evaporated at low temperatures, forming the coconut nectar. It has a very low glycemic index, which makes it safe for consumption for people with diabetes. Coconut palm nectar contains B vitamins, vitamin C, in addition to minerals such as potassium, magnesium, zinc and iron.