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
If you have a dehydrator, you can transfer the chocolate covered kale to two Teflex-lined dehydrator sheets and dehydrate at 115 degrees F for about 5 hours. Then flip the kale chips or just shake them around and dehydrate them until very crispy, another 4 to 5 hours.
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