I use different things for sweetening my foods. It really depends on what it is I’m making. I use Honey, Maple Syrup, Dates, or Coconut Sugar. Coconut sugar has a lower glycemic index than cane sugar which results in a better response in your body and no big insulin swings. You can do a 1 to 1 swap out on your recipes so it’s easy to use. When I use Dates I soak them in hot water to make them soft. After that you can use the liquid for a sweetener or blend up the soft dates into a paste to add to your recipes.
Here is an article on the Coconut Sugar market from AP News. Sugar Alternatives