As discussed before, there are many natural alternatives to refined sugar or chemical based sweeteners, one such replacement is Carob.

Carob is a member of the legume family, and as such, its roots host bacteria that convert atmospheric nitrogen into nitrates, which can be used by plants to make proteins. Carob beans are grown in pods and then crushed and used as a food substance. It is considered by many a religious food, traditionally eaten on the Jewish holiday of Tu Bishvat. Carob juice drinks are traditionally drunk on the Islamic holiday of Ramadan. Carob pods were the most important source of sugar before sugarcane and sugar beets became widely available. Carob powder and carob chips are sometimes used as an ingredient in cakes and cookies instead of chocolate.

A cup of carob flour (the only version of carob officially titrated in
nutritional data) is 229 calories with 51 grams of sugar. It has only one gram
of fat, which is why it is preferred by some to chocolate. And before raw, vegan
chocolate was available, carob could be used as a vegan chocolate substitute.
It does contain a fair number of minerals including calcium, magnesium,
potassium, and manganese.

For more information about all natural sweenters or incorporating more natural choices into our lifestyle see The Raw Food Diet Myth now available on Amazon.com.