Why does the bar use two sweeteners - raw honey and coconut nectar? Why not just honey?Updated a month ago

Each one does something different, and they work better together than either does alone.

Raw honey is our primary sweetener - it provides flavor depth, natural antimicrobial properties, and acts as a humectant to keep the bar moist. Coconut nectar adds structural balance: it's lower glycemic, binds differently than honey, and helps maintain the right texture and moisture level throughout shelf life without relying on industrial syrups, glycerine, or fiber syrups to do the same job.

The result is a bar that holds together, stays fresh, and doesn't require anything artificial to get there. Two real ingredients doing the work that most brands hand off to a lab.