0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3/4 cup coconut palm sugar
- 1/2 cup cashews, preferably soaked in water for 1 to 2 hours
- 1/4 cup plus 2 tablespoons agave nectar
- 1/3 cup cacao powder
- 2 tablespoons coconut oil
- 1 teaspoon ground vanilla powder
- 1/2 teaspoon ground cinnamon
- Pinch cayenne pepper
- 1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces
- 1/4 cup extra-fine shredded coconut flakes
- 1 teaspoon hemp seeds
Instructions
- Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper.
- Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds.
- Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
315 |
| Total Fat |
13 g |
| Saturated Fat |
7 g |
| Carbohydrates |
51 g |
| Dietary Fiber |
6 g |
| Sugar |
41 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
32 mg |