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Groovy Food Premium Agave Nectar Mild 250 ml (Pack of 3)
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- Low GI organic sweetener from the agave plant
- Light and milk
- Great in hot drinks and cereals
- Dr. Chris recommends
- Delicious eats for feelgood peeps
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Our tongue jinglingly delicious Agave Nectar comes straight from the organically grown Blue Webber Agave Plant in Mexico. It makes a pretty groovy alternative to refined white sugar and artificial sweeteners and has a super low GI that banishes those sugary highs and lows.
100% Organic Agave NectarSee all Product description
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I used this to make raw vegan brownie granola bars.
Warning: These taste amazing, put them in Tupperware asap, or you will eat them all, one bite at a time, every time you walk into the kitchen. I am very disappointed that I ate them all.
1.5 cups rolled oats (GF for gluten free eaters) - I used some granola
1 cup raw nuts, roughly chopped ( I used 1/2 cup almonds, 1/2 cup pecans)
1 cup raw walnuts - I used cashew nuts
2 cups pitted dates, soaked for 10 minutes in warm water, then drained
3/4 cup cocoa or cacao powder
1/4 cup natural salted almond butter (or peanut butter)
1/4 cup agave nectar
Optional step: Toast your oats and pecans in a 350 degree oven for 15 minutes or until slightly golden brown.
Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside. I missed this out and put my cashew nuts in the oven with the other bits.
Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well. I put everything in the mixer and put it on.
Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.) Put my peanut butter and agave nectar in the microwave, then poured into my mixer and blasted it again.
Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily. I put the mixture into a 8in square cake tin, lined with greaseproof paper.
If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.
We use this in hot drinks, cooking and it takes the place of any sugar product really.
I love the Vegan ethics and the responsible sourcing and again I'll mention the taste.
I actually feel a lot better knowing that I can have my sweet tooth without using sugar from a tasty product that has less calories and non of the chemicals of artificial sweeteners.
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