Coconut Sugar.  

The most nutritious with the lowest glycemic index of any natural sugar and a deep caramel colour which is perfect for recipes with chocolate, caramel and nuts.

So why don't I use it very often?

Well, simply because it's still sugar!  That simple.  

A sugar that actually holds almost the same amount of fructose (around 38% - 48.5%) as white refined sugar - that fattening bit of sugar which overloads our livers turning into visceral fat - you know that ugly fat that surrounds our internal organs.  

So even though it's unrefined and nutritious and just about every "sugar free" cookbook is using it, I like to keep my use of the stuff to the bare minimum.  

One of my recent "toe dipping" experiments were these chocolate cookies.  A nice little surprise actually as they were loved by non-refined sugar eating friends and chocolate/sugar loving family members alike.

Perhaps coconut sugar is the "transitional" sugar.  Allowing sugar lovers to take baby steps towards a "sugar-free" life.  Hmmmm....just a thought....

A very satisfying recipe to whip up and eat as it's rich with a deep chocolate/caramel fudge texture studded with a crunch of pistachios and brown rice flakes.

The dough will freeze well for up to 3 months in well wrapped glad-wrap.  However cooked cookies will last up to 3 days in an air-tight container.