I find it crazy how everyone seems so obsessed with agave nectar these days, and some people use it in almost all of their recipes! Can we really be sure that it's a healthy sweetener? Why not try to incorporate whole sweet fruits instead? Well, I'm sure the flavor and consistency just wouldn't be the same and what some people are looking for for some recipes, but it's EVERYWHERE... I've tried it maybe twice before, it was okay I guess, and I'm very iffy about it. I still prefer to sweeten my food with whole fruits like bananas and dates.

Annnnyway, right now I'm looking for recipes to make chocolate - chocolate brittle, and the coconut-oil-infused chocolate dip stuff that's used to cover tasty chocolate treats when cooled. Do you have any suggestions as to how I can make these things WITHOUT agave nectar (or sugar or yacon syrup...)? Any suggestions are greatly appreciated, as well as your personal opinion on agave nectar =)

Kate