While back in my home state of Texas for the Paleo FX Symposium – Theory to Practice in Austin, March 14-17, I encountered LoveBean Fudge.
It was a magical meeting. (The symposium was good too….)
The husband and wife team behind LoveBean are huge believers in high-density super foods. Together they have created some chocolate products that are really nutritious and absolutely delicious! One thing that caught my attention about LoveBean Fudge is the fact it is made with organic coconut nectar instead of evaporated cane juice. I have used coconut nectar or coconut crystals in several recipes, such as Paleo Coconut Cream Pie and Paleo/Primal Chocolate Cheesecake. I even use it in my popular Paleo Pancakes recipe. Coconut nectar/sap is very low glycemic (GI of only 35), is an abundant source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. Some may argue there is not much difference between cane syrup and coconut nectar. But even if the insulin response to either form of sugar is largely the same, I would choose coconut nectar for the added nutrition and the unique and delicious flavor.
Here’s Sweat Pea eating some LoveBean Fudge. Hmm. Funny but he doesn’t seem to notice the insulin response! (And BTW Austin DOES rock.)
