RxSugar Organic Flavored Syrup Maple Description
- Zero Sugar
- Zero Net Carbs
- Zero Aftertaste
- Zero Artificial Sweeteners
- Zero Artificial Ingredients
- Zero Sugar ALcohols
- USDA Organic
- Non-GMO Project Verified
- Grain Free Certified
- Gluten Free Certified
- Keto Certified
- Blood Sugar Friendly
Zero Sugar, Zero Net Cards & Zero Glycemic: RxSugar is Sugar Reimagined. RxSugar is a Non-GMO Project Verified, delicious, plant-based organic maple-flavored pancake syrup with 0 sugar, 0 net carbs and 0 glycemic per serving.
No Aftertaste, No Side Effects, Just Sweetness: With no bad aftertaste and no stomachache, RxSugar is a great-tasting zero sugar organic pancake syrup replacement for other sugar free maple syrup products.
Clean & Functional Syrup: USDA Organic Certified, Suitable for People Living with Diabetes, Keto Certified, Grain Free Gluten Free Certified, FODMAP Friendly Certified, Vegan, Kosher Certified, Paleo and Primal Friendly.
Delicious Keto Pancake Syrup: Contains 16, 2 tbsp. (30mL) servings for your morning pancakes, waffles, French toast, and can even used in recipes for baking and cooking!
Delicious Sweetness: RxSugar adds delicious sweetness to every food! This real, delicious pancake syrup is your new pantry staple and an ideal replacement for traditional sugar-rich maple syrup or bad tasting stevia/monk fruit syrups.
Free Of
Sugar, net carbs, GMOs, animal products, aritificial sweeteners, artificial ingredients, and sugar alcohols.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp.
Servings per Container: 16
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 22 g | 8% |
|
| Total Sugars | 0 g | |
|
| Incl. Added Sugars 0g | | 0% |
|
| Protein | 0 g | 0% |
|
Other Ingredients: Organic allulose, organic maple flavor, and organic caramel color.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate Pumpkin Tart
[vc_row][vc_column][vc_column_text]In this leveled-up alternative to pumpkin pie, a rich layer of melted dark chocolate delights under a top layer of sweet, pillowy pumpkin. The incorporation of better-for-you, vegan ingredients adds to the specialness of this standout pumpkin tart – no refined sugar is used and the crumbly, slightly caramelized nutty crust is gluten-free. Don't skip crowning this jewel with generous dollops of coconut whipped cream sweetened with maple syrup.
Vegan Chocolate Pumpkin Tart
Crust
- 3/8 cup (3 oz.) almond flour
- 3/8 cup (3 oz.) brown rice flour
- 1/4 cup coconut sugar
- 3 Tbsp. cornstarch
- 5-1/2 Tbsp. avocado oil
Chocolate layer
- 1 cup coconut milk
- 6 Tbsp. maple syrup
- 2 Tbsp. cacao powder
- 2 tsp. cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. agar powder
Pumpkin layer
- 1 cup pumpkin purée
- 2/3 cup coconut milk
- 6 Tbsp. maple syrup
- 4 tsp. cornstarch
- 1/2 tsp. cinnamon
- 1/4 tsp. agar powder
Coconut whipped cream topping
- 1 can (15 oz.) coconut whipping cream (refrigerated overnight)
- 2 Tbsp. maple syrup
- Preheat oven to 340 degrees F.
- In medium bowl, mix together all ingredients for crust except oil. Add oil and mix well.
- Into 8-inch deep tart tin, add crust mixture and press against bottom and sides. Using fork, pierce bottom of crust all over.
- Bake crust 18-20 minutes. Let cool in tin.
- In saucepan, combine all ingredients for chocolate layer and stir well as it comes to boil. Taste and add maple syrup, if desired. Continue to simmer, stirring, until mixture is completely dissolved, about 2 minutes. Pour mixture into cooled crust and let sit until set.
- Repeat same process with ingredients for pumpkin layer. Pour pumpkin filling over set chocolate and smooth out with spatula. Refrigerate at least 2 hours, or until chilled through.
- In mixing bowl, using hand mixer, beat solidified portion of chilled coconut cream into thick whipped cream. Add maple syrup and beat until thoroughly mixed.
- With frosting piping bag, decorate tart with whipped cream. Lightly sprinkle cinnamon over top of tart.
Sweet on this recipe? Get the ingredients you need to make it!
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