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Recipes // Snacks // Chocolate Kale Chips

Chocolate Kale Chips

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By Judi and Shari Zucker

Yield 30 bars

Ingredients:
  • 1 full head/bunch of Tuscan kale, washed, stemmed and leaves torn to bite size pieces
  • 1/2 cup cacao powder
  • 1/2 cup raw agave, maple syrup or 1 cup date syrup (1 cup pitted dates and 1 1/2 cups water blended or food processed into a paste)
  • 1/4 cup raw cashew butter or cacao butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia or pumpkin seeds, ground in food processor
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sea salt
Directions:
  1. Combine all ingredients in a large bowl and mix by hand, kneading and until kale is well coated.

  2. Add kale to lined dehydrator sheet or cookie sheet, laying flat into 1 layer.

  3. Set dehydrator to and “cook” for about 12 hours or until crunchy and dry (flipping the chips half way through the cooking cycle).

  4. 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).

  5. Remove from oven or dehydrator and store chips in an airtight container or enjoy on the spot!

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