Vegan “Honey”

Pour the sugar-free berry puree (180 g) and allulose (300 g) into a saucepan with high sides.

Apricot, sea buckthorn, or passion fruit puree works best.

Heat over medium heat, stirring constantly, until the allulose is completely dissolved. The mixture should become almost transparent.

Reduce the heat to the minimum. Add baking soda (3.6 g) and immediately pour in lemon juice (35 g). The mixture will foam — this is normal.

Continue to cook until the foam subsides. Gradually, it will almost completely disappear.

Insert a cooking thermometer and bring the mixture to 110 °C.

If you don’t have a thermometer, aim for cooking for 2 minutes after the foam disappears.

Remove from heat.

Let the “honey” cool — it will be liquid at first but will thicken over time. After a few days of infusing at room temperature, the texture will become even denser.

Store in an airtight container at room temperature for up to 3 months. You can cover it with plastic wrap in contact.