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.