Chocolate Kale Chips (seed based)
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My goal with tonight’s kale chip was to make the chips nice and heavy with batter. I used 3 cups of “sauce” to one head of kale. You probably could get away with using almost 2 heads of kale if you didn’t want as heavy of a coating. I have learned over the years when making kale chips… always bump up the flavor profile a bit stronger than expected and coat your kale with a heavy hand.
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 also negatively affect the 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: yield – 3 cups sauce
- 1 bunch curly kale
- 2 cups pumpkin seeds, ground to a powder
- 3/4 cup sucanat sugar, (powdered then blended with 1/4 water in bullet or blender)
- 3/4 – 1 cup water
- 1/2 cup raw cacao powder
- 1/2 cup raw cacao butter, melted
- 2 tsp vanilla extract
- 1 tsp sea salt
- 1 tsp ground cinnamon
- Wash and de-stem your kale. 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.
- Using either your blender or bullet, grind your pumpkin seeds into a flour. Set aside in a small bowl. Using the same vessel grind the sucanat sugar to a powder then add in the 1/4 cup of water and blend a bit more to help dissolve the crystals).
- In the blender combine the pumpkin seed flour, sugar, cacao powder, water, vanilla, salt and cinnamon. Blend until nice and smooth.
- While the blender is still moving, slowly drizzle in the cacao butter and combine well.
- In a large bowl pour the completed sauce over the kale and evenly coat. Use your hands for this job. It is easier and more fun!
- Place the coated kale on the non-stick Teflex sheets that come with your dehydrator. Spread the pieces out.
- Dehydrate on 105 degrees for approx. 6-8 hrs or until dry. I tend to pull mine out before it gets 100% dry because I like it a little chewy.
- Store in an airtight glass container and be prepared to nibble non-stop till the last crumb is gone!