Recipe: Chocolate kale chips
If you love praline, chocolate and cinnamon, then you will love these! I have taken my favourite savoury snack and turned it into a sweet treat using some delicious whole-foods and spices. What’s better than a vegetable? A vegetable covered in chocolate! This is a great way of sneaking raw kale into anyone’s diet; kids and adults too!
A true superfood snack, kale is high in vitamins A,C,K and particularly high in lutein, which is important for eye health. Part of the cruciferous family, kale is high in antioxidants, anti-cancer nutrients and has potent anti-inflammatory benefits, all thanks to the glucosinolates it contains.
Cinnamon is a wonderful addition to any sweet treat as it helps to balance blood sugar and cravings.
Maca has wonderful hormone balancing properties and can help with stamina and energy, making this a great snack for on the go.
Ingredients:
10 Cups of Kale
1 Cup of Cashews
1/2 Cup of Hazelnuts
1/2 Cup of Coconut Sugar
1/2 Cup of Raw Cacao Powder
3 Tsps of Cinnamon
1 Tsp Maca Powder
1/4 Tsp of Himalayan Salt
1/4 Tsp of Vanilla Powder
140 mls of Spring Water
Method:
Start by de stemming your kale and cut into small pieces or strips, then wash, drain and set aside in a large mixing bowl.
You will need to grind your coconut sugar so that it resembles a fine powder. This will allow it to dissolve into the mixture, otherwise it will remain granulated and crunchy. If you are unable to do this, try a liquid sweetener such as maple syrup or coconut nectar. Once you have done this add your ground coconut sugar along with all the other ingredients to a food processor and blend on high until you have a lovely chocolate paste. Remember to stop frequently to scape down any mixture from the sides so the mix has an even consistency. It adds crunch and texture to leave the cashews and hazelnuts chunky in the paste.
Now you can add the paste to the mixing bowl with the kale, massage the kale to ensure that it is fully saturated with the paste.
Line your dehydrator trays with paraflexx sheets and spread the kale onto them. Place in a dehydrator at 105 degrees for 18 hours. If you don't have a dehydrator you can bake these in the oven using greaseproof paper and oven trays; bake on a low heat for a few hours with the door slightly open.
Tip into a bowl and enjoy.
They can be enjoyed for three days or so when storied in an air tight container…if they last that long!
“An energy filled delicious snack great for on the go”
