Need natural sweeteners, not chemical, any suggestions?

If by "natural sweeteners" you mean plants that produce sweetness, I would recommend sugar cane and sugar beets.

Sugar cane:

Sugar cane, (scientific name: Saccharum officinarum) sugar cane genus, perennial tall solid herb. Rhizomes are stout and well developed. Culms 3-5(-6) meters tall. It is widely cultivated in southern tropical areas such as Taiwan, Fujian, Guangdong, Hainan, Guangxi, Sichuan and Yunnan. Sugarcane is suitable for planting in places with fertile soil, abundant sunlight, and large temperature differences between winter and summer.

Sugarcane is a temperate and tropical crop that is used as a raw material for the manufacture of sugar and can be refined into ethanol as an energy substitute. Sugar cane is produced in more than 100 countries around the world, with Brazil, India and China being the largest producers. Sugar cane is rich in sugar, water, but also contains a variety of vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism, mainly used for sugar production, the skin is generally purple and green two common colors, there are also red and brown, but less common.

Beet:

Beet (scientific name: Beta vulgaris L.) is the quinoa family, beet genus biennial herb, root cone to fusiform, juicy. Stem erect, basal leaves rectangular, long petiolate, crumpled unevenly above, with stout projecting veins below, entire or slightly undulate, petiole stout, stem leaves alternate, smaller, flower clusters, perianth lobes barred or narrowly rectangular, utricles slightly fleshy in the upper part. Seeds biconvex mirror-shaped, reddish brown, flowering in May-June, fruiting in July.

Native to the western and southern coasts of Europe, transplanted from Sweden to Spain, this species is widely cultivated and highly variable, being divided into a number of subspecies, varieties and variants.

It is a major source of sugar other than sugarcane. Vegetable beets are commonly cooked or pickled in the United States, and Russian beet gumbo is a traditional beet soup in Eastern Europe. Sugar beets are the most important type commercially, and forage and leaf beets are cultivated as are most crops.