Let’s Date | Organic Date Sugar | Excellent Sugar Substitute | Baking Sugar Alternative | Good Source of Fiber | Vegan | Paleo | Gluten Free | Kosher | Non- GMO | Natural Sweetener (12oz (Pack of 1)USDA Organic

I bake bread, and this works just as well as the white sugars, in assisting the yeast to do it's job in raising the bread. It is not as sweet as the white sugars. It has its own unique date taste, and it's most pleasant. I tried making homemade pancake syrup with it; but it was too grainy of a texture.

The date sugar was very good. It's flavor was also very nice. Quality of the product was good too I loved it.

It taste good, but I thought it was a little more sweeter. Have to put several tablespoons to really taste it the sweetness.

The media could not be loaded. This is an absolute amazing substitute for sugar..good for kids and has sweetness exactly like sugar. But the sad part is is doesn't really dissolve well like sugar. But still a healthy option..I recommend.

This is my 5th time but not last time buying this sugar. I absolutely love it, I’ve bought it for myself and for friends. I mainly use it for baking my banana breads and for baking (it gives it a denser texture that I really love, if dense isn’t your thing then I wouldn’t recommend) but I wouldn’t use it to sweeten tea and coffee, that would be more for coconut sugar. This is just a great baking substitute!!

This is my favorite cane sugar substitute so far. A little goes a long way. A serving is 2 teaspoons but I've been fine with only using 1. The flavor is pleasant, almost like a light brown sugar taste.I mostly use it for overnight oats and beverages. I'm not sure that I want to bake with it yet since I assume it'll require a lot or affect the baked goods.By the way it's a really fine powder so I recommend transferring it to an airtight container unless you don't mind getting smoked whenever you open the bag.

I often use date sugar to make muffins. I’m not diabetic but I try to stay away from sugar so I change my recipes. I even change the flour like 1/2 almond flour and 1/2 buckwheat or rye when I make banana muffins. They are a healthier version and it doesn’t effect the recipe.

Not good. Will not dissolve well in beverage and the taste is not good.