We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Chocolate Kale Chips

Recipe courtesy of Jason Wrobel

Show: How to Live to 100

Episode: How to Live to 100

Chocolate Kale Chips

Name: Chocolate Kale Chips
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
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

Getting reviews...

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 to 6 servings

Nutrition Info

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 to 6 servings
Nutrition Info

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

Directions

Watch how to make this recipe.

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.

Cook’s Note

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.

Chocolate Kale Chips

Categories:

More from: