I recently bought Sarma Melngailis' book "Living Raw Food." The desserts look so great, especially the caramel bars, but I'm super put off by the use of the maple syrup powder. It's a nearly impossible to find ingredient, ridiculously expensive on her website (one of the few places if can be purchased) and isn't raw.
Has anyone made any of the desserts in this book? What have you subbed with success for maple syrup powder, if you've done so? I'd appreciate any help because I'd really like to make those caramel bars.
I attempted to make date sugar at home. I wasn't successful.
I dehydrated (at 105 F) pitted deglet noor dates for about 36 hours. (I chose them because they are so dry anyway.) Tried to pulverize them in a Vitamix and a Cuisineart. The dates, which felt dry and hard when I took them out of the dehydrator, turned into a sticky ball in the machines.
Fortunately, I discovered coconut sugar at my local HFS. Although not raw, it's an option I'm willing to live with. I used it to make the buckwheat bars in Living Raw Food, and they turned out smashingly.