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Raw Chocolate Coconut Kale Chips (cashew based)

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I made these with my husband in mind.  Not only does he love the flavor he loves the texture.  It is “full-bodied”, hearty, not frail or fragile and more like a cookie than a chip.

I know many of you who are new to kale chips may be scratching your head at the mere thought of kale and chocolate.  I will admit, I was too!  But it works!   They smell heavenly with the aroma of rich chocolate.

What a sneaky way to get greens in someone!  Seriously, you must give these a try.  And if you do, please share with us what you think.

Did you know that kale is now recognized as providing comprehensive support for the body’s detoxification system?  Who knew you could eat chocolate and detox at the same time?  Score!! (haha).

Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be stored in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor. The leaves should look fresh, be un-wilted, and be free from signs of browning, yellowing, and small holes. Choose kale with smaller-sized leaves since these will be more tender and have a milder flavor than larger leaves.  Kale is available throughout the year, although it is at its peak, from the middle of winter through the beginning of spring.

To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes.  Do not wash kale before storing because exposure to water encourages spoilage.

Ingredients:

Preparation:

Kale Prep:

  1. Selecting Kale:
    • Don’t use wilted / old kale, it can have a bitter undertone.
    • I prefer Curly Kale because all of the folds really hold onto the sauce.
  2. Wash and de-stem your kale.
    • Start by washing the kale and blotting it dry.  You can also use a salad spinner if you own one.
    • Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.
    • Starting at the bottom strip away the leaf leaving behind only the stem.
    • Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.

Sauce Prep:

  1. After soaking the cashews, drain and discard the water.
  2. In a high-powered blender combine the; cashews, coconut crystals, cacao powder and butter, vanilla, cinnamon and salt. Blend until the sauce is creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Create a vortex in the blender, this will help ensure that the sauce is getting fully blended into a creamy texture.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
    • This process can take 1-3 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.
  3. Add the shredded coconut and pulse 2x, just to get it mixed in but not broken down.

Assembly:

  1. Place the torn kale into a very large bowl.
  2. Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
    • This is a “hands-on” job.  Stirring with a spoon just doesn’t do the trick.
    • I would suggest removing any jewelry from your fingers.  I have temporary lost a ring here and there.

Dehydrator Method:

  1. Have thedehydrator trays ready by lining them with non-stickteflex or parchment paper.
    • Don’t use wax paper because food tends to stick to it.
    • Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
  2. Place the kale on the non-stick sheets.  You can do this 1 of 2 ways:
    • Lay each piece out semi-flat if you want to create individual pieces.  More time-consuming and chips tend to a be a little bit more fragile.
    • Or, drop clumps of coated kale on the sheets.  This will create hardy clusters that are loaded with sauce and flavor.  This is my preference.
  3. Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
    • I tend to pull mine out before it gets 100% dry because I like it a little chewy.
    • The dry time is just an estimate.  The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
  4. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
  5. If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).

Oven Method:

  1. Please use as a guide and closely monitor the kale chips as they cook.
  2. Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
  3. Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
  4. Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
    • The bake times will vary based on your oven, but it’s a good starting off point!
  5. Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
  6. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

I sprinkled some extra shredded coconut on top before sliding it into the dehydrator.

  I must have taken 50 pictures of these crazy things and no matter what angle, no matter what lighting or what bowl I used… they just looked… well, let’s just say they taste way better than they look!   haha

 

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Chocolate-Coconut-Kale-Chips-(cashew-based)

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Chocolate-Coconut-Kale-Chips-(cashew-based)

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8 thoughts on “Chocolate-Coconut-Kale-Chips-(cashew-based)

  1. Nancy Desbiens says:

    Is it a cup (•1/4 cacao butter, melted)? Thank you.

  2. Stacey says:

    Amie Sue,

    I’m not sure if all Cacao Butter is sold in chunks like mine is, but without shredding it first, it’s a bit difficult to measure before it’s melted. How much would I need if I did the measurement after dehydration?

    Thanks!

    stacey :O)

    • amie-sue says:

      Good morning Stacey,

      Good question… I didn’t write that info down so I would have to try it to see. Eeep, sorry about that. Most cacao butter comes in blocks or chunks. So you could shred some down and see if you need to add more as it starts to melt. I will work on fixing this. amie sue

  3. Lyn :] says:

    Good Evening Amie Sue,
    Opps , I thought I had left a comment on these but …opps..I did not…sooooo- Yummy!!! Yes, Yummy and I had to make them with sunflower seeds for Gene. I bet they are even yummier :] made with cashews. I am so happy and grateful to have found your web site!! I was reflecting on this yesterday and today!!! I wish I was better at finding the words to express my appreciation for you and this web site. So to sum it up I am GRATEFUL….. :] Lyn

    • amie-sue says:

      You take good care of that man Lyn…. he is quite blessed to have you… but then I know you are blessed to have him… what a pair. :) I too am glad that you found my site. It has been so wonderful in getting to know you. :) Have a blessed nights sleep. amie sue

  4. Mela says:

    Hi Amie-sue,
    So I had a bunch of organic kale in the fridge and was craving chocolate like crazy and I thought, “I need to check out and see what Nouveau Raw would do about this. Not surprisingly, I found this beauty of a recipe! It is DELICIOUS!! I ended up modifying a little because of what I had on hand, (coconut sugar instead of sucanat, as well as coconut butter instead of cacao butter) but I will make this again and again. I’m excited to make the recipe with the ingredients that it calls for. Mine turned out good, but your recipe is probably outstanding.
    Thank you so much for this and other delightful recipes. They help me to stay on track to better health and happiness.

    • amie-sue says:

      Your so welcome Mela… glad I had just the right recipe to fill that craving. :) Thank you so much for sharing, it means a lot. Have a blessed day and enjoy those chips! amie sue

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