100% Pure Maple Syrup
Pure maple syrup (none of that shelf-stable stuff) is filled with minerals and antioxidants that can reduce inflammation, strengthen your immune system and improve heart health. We love Grade B (dark in color) as it contains much more antioxidants that it's lighter counterparts and has a deep robust flavor.
*We recommend Parker's Real Maple Syrup.
Raw honey is rich in enzymes, minerals and antioxidants. The darker the honey, the more antioxidants it contains. There are also amino acids that can help with relaxation and lower blood pressure. Fun fact: raw honey never expires!
*We recommend Beekeeper's Naturals Honey.
As an unrefined sweetener low on the glycemic index (35), coconut sugar is absorbed much slower by the body which results in sustained energy without the crash that refined sugar gives. It is also full of vitamins and minerals such as magnesium and potassium, and contains a prebiotic fiber called inulin, which aids the growth of beneficial bacteria in your gut.
*We recommend Madhava Organic Coconut Sugar.
Medjool Dates / Date Nectar
Dates are high in fiber, potassium and contain several daily recommended vitamins and minerals. Not only can it aid in digestion, dates can also regulate blood pressure, boost metabolism, reduce cholesterol levels and improve bone density. These are pretty much just dried fruit that does wonders in desserts! (Recipe Below)
*We recommend Terrasoul Medjool Dates and D'vash Organics Date Nectar.
This sticky, dark syrup is high in iron, manganese, magnesium, calcium and vitamin b6. It’s amazing for your blood and strengthens your bones. Blackstrap molasses contains the highest amount of antioxidants than any other sweetener and bonus, it tastes like the holidays!
*We recommend Wholesome Sweeteners Organic Molasses.
Raw Vegan Hazelnut Cacao TartsRecipe by @katherineclairexx
(Yields 8-10 tarts)
1 1/4 cup rolled oats
10-12 soaked medjool dates
2 tsp coconut oil
3 heaped Tbsp coconut butter
3 heaped Tbsp cacao powder
2 Tbsp coconut sugar
1/2 cup hazelnuts
4 Tbsp cashew mylk (or any other plant-based mylk)
- Blend together the base ingredients until a sticky base is formed
- Lightly grease tart pans and evenly divide and spread the mixture
- Stick in the freezer for 15 minutes to set
- For the filling, blend together the filling ingredients until a thick, smooth consistency is reached
- Remove the tart bases from the freezer and fill each tart evenly
- (Optional) top with coconut flakes and chopped hazelnuts
- Freeze for an additional 15-20 minutes
*Store in the fridge for up to 2 weeks or in the freezer for longer.
Make sure to hashtag #MylkLabs and #NutsForOats to be featured. Enjoy!