— Cathy Chapman

The correct term would be refined sugar. So I will use maple syrup, which has some nutrient density to it, or I will use dates which are also very nutrient dense that contain calcium. They're a good source of potassium. But in terms of using a refined white, even if it's vegan sugar, I never ever use that. So, um, I made, um, last week I sent, uh, chef Eric a recipe and I said, I'm gonna try this. And the recipe was this. The recipe was four apples and you cut, you peel them, cube them and boil them. And then you take a, uh, you take some chocolate bars and I used an 85% chocolate bar, which is not very sweet. And what happens is that it makes a beautiful cheesecake. So when you look at it, there was some sugar in the chocolate, but it wasn't, uh, one and a half cups of granulated sugar. And if I did have that dessert, which I'll be serving tomorrow, I might enjoy a little teeny winy bite. And if you want to, uh, email me and I will send you a picture of what the final dessert looks like, because it looks like something that would be filled with, um, all kinds of, uh, sugar and fats and everything else. And the pectin from the apple made this cake just have the most beautiful texture. So, uh, if I make cookies, it is bananas, oats, and raisins, and boom, the cookies are done. So, uh, and everybody seems to love those three ingredient cookies, which are wildly popular. You can add a nut butter to it if you wish.