There’s no shortage of “natural” sweeteners these days — maple syrup, agave nectar, honey, and more — each bringing something unique to the table. But when it comes to sweetening plant-based chocolate in a way that supports taste, texture, and well-being, some options stand out more than others.
In this post, we’re exploring how coconut sugar compares to maple, honey, and agave — and why it’s our go-to for making chocolate that’s as feel-good as it is delicious.
🍁 Maple Syrup: Mineral-Rich, But Tricky in Chocolate
Maple syrup is beloved for its deep, woodsy sweetness and natural source of minerals like manganese and zinc. We appreciate it in many foods — but in chocolate, its liquid form can pose challenges for texture and shelf stability. While it can work in some applications, it’s not always the best match for a clean, snappy bar.
🐝 Honey: Natural, But Not for Everyone
Honey brings antioxidants and a loyal fan base. But because it’s not vegan and its sourcing can raise concerns about bee health and sustainability, it's not always aligned with plant-based values. Its bold flavour and higher glycemic index can also compete with cocoa's natural richness. We love it in tea or baking, just not our go-to for chocolate.
🌵 Agave: Light and Sweet, But Not Always the Best Fit
Agave is often celebrated for its low glycemic index, and its mild flavour can work well in certain recipes. But it's also high in fructose, which may not be ideal for everyone when consumed in large amounts. Nutritionally, it's fairly neutral — offering sweetness without added fiber or vitamins. While it has its place, it doesn’t offer the complexity or balance we look for when pairing with rich, nuanced cacao.
Coconut Sugar: The Real MVP
Let’s break it down:
✔️Lower glycemic index than most sweeteners
✔️Packed with trace minerals like potassium, magnesium & zinc
✔️Contains inulin, a fiber that supports gut health
✔️Naturally caramel-like, which pairs perfectly with dark chocolate
✔️Grown sustainably — no trees cut down, less water used, more smiles all around
A 2023 study in the International Journal of Environmental Research and Public Health confirmed coconut sugar’s impressive nutritional profile and minimal processing. It’s sweetened by nature, not stripped by factories.
Why It Works Best in Chocolate
Coconut sugar doesn’t just blend seamlessly into chocolate — it elevates it. Its deep, slightly toasty flavor makes cocoa even more crave-worthy. Plus, it gives us the clean-label sweetness we want without compromising on ethics, health, or sustainability.
The Takeaway
In the battle of the “better” sweeteners, coconut sugar wins for chocolate, hands down. It’s:
- Vegan
- Low-GI
- Nutrient-rich
- Earth-friendly
- And deliciously smooth
Our chocolate bars are a love letter to this ingredient — crafted with care, sweetened the smart way, and ready to change the way you think about dessert.
Taste the better sweetener in action. Shop the collection.