Chocolate Kale Chips (V,GF) |
Prep time: 10 mins
Total time: 10 mins
- 1 full head/bunch of Tuscan kale, washed, stemmed and leaves torn to bite size pieces
- ½ cup cacao powder
- ½ cup maple syrup or 1 cup date syrup (1 cup pitted dates and 1½ cups water blended or food processed into a paste)
- ¼ cup raw cashew butter or cacao butter
- 1 teaspoon vanilla extract
- 2 tablespoons chia or pumpkin seeds, ground in food processor
- ½ teaspoon lemon juice
- ½ teaspoon sea salt
- Pinch of cinnamon or cayenne pepper if you want to add a little zip
- Combine all ingredients in a large bowl and mix by hand, kneading and until kale is well coated.
- Add kale to lined dehydrator sheet or cookie sheet, laying flat into 1 layer.
- Set dehydrator to and “cook” for about 12 hours or until crunchy and dry (flipping the chips half way through the cooking cycle).
- If you don’t have a dehydrator, put the cookie sheet in the oven and bake at 300 degrees for 20-25 minutes then flip and cook for an additional 10-15 minutes. **(the chips will not be considered raw if cooked in the oven).
- Remove from oven or dehydrator and store chips in an airtight container or enjoy on the spot!
Recipe by at https://fooduciary.com/chocolate-kale-chips-vgf/
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