Getting your leafy greens while eating dessert – how is that possible!!! If you thought Cheesy Kale Chips were good – wait until you try these. Also dehydrated to maintain all the nutrition of greens, these chips fall squarely in the dessert category. If I don’t control myself, I could eat 3 large bunches of kale a day with this recipe!
Recipe from VegNews:
1-1.5 bunches kale (recommend curly kale)
1c raw cashews, soaked 2 hours
1/4c nutritional yeast
1T agave nectar or maple syrup
6 medjool dates, pitted
1/4c raw cacao or cocoa
- Wash and de-stem kale. Tear into large pieces. The smaller the pieces the bigger the effort in laying them out on the dehydrator trays, so I like to keep them larger. Also, the curlier the kale, the less kale you can make since there’s more surface area to cover with the “chocolate” sauce.
- Mix the rest of the ingredients in your Vitamix and blend until smooth.
- Using your hands spread coating on kale pieces, getting it inside of curls if using curly kale. Place on mesh screens and dehydrate* at 115 degrees for 8-12hrs until coating is dry. (Without a dehydrator, place in preheated oven at 250 degrees for 1hr, flipping halfway through. It won’t be stricty “raw” anymore, but it’ll still be good!)
- Enjoy and try not to eat them all at once!
*A basic dehydrator may look like this but the top of the line is the Excalibur. I recommend getting the 9-tray rather than the smaller 4 or 5 tray models if possible. Since dehydrating can sometimes be a long process, it’s nice to be able dehydrate in larger volumes.