Up until now, I’ve been mostly sweetening my paleo desserts with agave syrup, but although it has a low glycemic index, agave is not strictly paleo. A great list of alternative sweeteners to sugar, and their paleo credentials, can be found on Jayne’s Healthy Kitchen.
This week I have been trying out . This comes from a Peruvian root, and is touted as having numerous health benefits as well as being a non-calorific, low GI sweetener:
- Pure yacon syrup assists in weight loss and slimming waist sizes, regulating blood sugar, and increasing daily fiber intake.
- The syrup, distilled from the Peruvian tuber yacon — contains up to 50 percent fructooligosacharides, or FOS. FOS, classified as a prebiotic, is a non-caloric sweetener and also a fiber source.
- According to a 2009 Scientific study, daily intake of yacon syrup produced a significant decrease in body weight, waist circumference and body mass index.
Yacon syrup speeds up the metabolism to combat excess fat and regulates the hunger hormone, making you feel full longer.
It is supposed to be really good for your gut too. On the bottle is suggests taking a teaspoonful three times a day – I’ve not been doing this, so I cannot give a full account of its benefits, but I have been using it as a sweetener and I have to say I love it!
The consistency of this yacon syrup is like a thin molasses, and it tastes like caramel. It is very yummy, on its own, and in recipes. Here is a chocolate mousse that I made using the syrup:
This mousse is paleo-friendly, and has no dairy or gluten or sugar. You might be surprised at the ingredients!:
Yes, that is an avocado, which is the base of the dessert, with sweetness added by the yacon syrup and four medjool dates. Here is the recipe:
Raw Chocolate Mousse
Ingredients
1 Medium Avocado (ripe, peeled, and pitted)
4 Medjool Dates (pitted)
1 tablespoon Yacon Syrup
200ml Coconut Milk ((1/2 can))
50g Cocoa Powder
1 teaspoon Instant Coffee
1 tablespoon Vanilla Extract
1 pinch Sea Salt Flakes
Directions
1.
Place the avocado, dates, yacon syrup and coconut milk in a large jug or bowl, and process till smooth using a stick blender.
(You could also do this in a food processor, and then transfer the mixture to a bowl afterwards.)
2.
Add all the remaining ingredients, and using a whisk, beat in until well-combined and the mixture is light and fluffy.
3.
Divide the mixture into small cups or bowls – it will make four large portions or six smaller ones. Place in fridge for a few hours before serving, dusted lightly with cocoa powder.
4.
This is the basic recipe – you could make orange or mint chocolate mousse by adding one drop of orange or mint essential oil to the recipe at step one. Other additions could be cinnamon or chilli powder – adding 1/4 to 1/2 teaspoon according to taste at step two
If you do eat dairy, you could top it with a dollop of whipped cream or crème fraîche, as my bf did, but it is perfectly delicious just as it is. Who knew healthy could be so tasty, thanks to yacon syrup.
If you want to try out this wonder sweetener for yourself, you can buy it from Amazon using this link: .
That looks absolutely delicious. I’m going to have to try out this recipe this week! Chocolate mousse is my weakness…
Hope you like it!
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on March 27, 2014 at 7:52 am
Every time I read that on your blog I see BACON syrup. What have you done to me! 😉
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Hehe, it was bacon that turned me A 🙂 No bacon on this post though, unless you wanted chocolate mousse with bacon for brekkie. Go on …