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Raw Chocolate Kale Chips (nut-free)

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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

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; ground pumpkin seeds, 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.

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!

 

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Chocolate-Kale-Chips-(seed-based)

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Chocolate-Kale-Chips-(seed-based)

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11 thoughts on “Chocolate-Kale-Chips-(seed-based)

  1. Cheynne says:

    My mom really wants me to make these for her, but I’ve been unable to locate any sucanat sugar. I didn’t see it in the “Sweeteners” section on the ingredients page. Is there an alternative? Or can you give me a hint where I might find it? Thanks!

    • amie-sue says:

      Good evneing Cheyennem

      You can use raw coconut crystals which can be found on-line or usually at Whole Foods or your local health food store. Have you seen it before?

      http://nouveauraw.com/ingredients/sweeteners/coconut-secret-coconut-crystals-raw-12-ounce/

      • Cheynne says:

        No, I’ve never seen that one either- except mentioned in a couple other of your recipes I want to try. :) I’ll look for those. Thanks!

        • amie-sue says:

          Well goodness, hehe This is a really good one to have on hand. It is raw and tastes the place of brown sugar. I hope you try it! Have a blessed evening, amie sue

          • Beth Roy says:

            Another fabulous Kale chips recipe! I think this is the fourth one I have tried. It is becoming my habit to make Kale chips on Thursdays when I get my organic box of fruits and veggies! : ) Your recipes are my favorite!

            • amie-sue says:

              I am so happy that you enjoyed this recipe. Such a sneaky way to eat kale. :) If you are looking for a certain flavor on a kale chip and you don’t see it here, let me know. I always enjoy a challenge. Have a blessed day, amie sue

  2. Beth Roy says:

    Thank you so much! Right now, I am finding a ton of wonderful recipes to try, but I will definitely keep that in mind! : )

  3. Carrie says:

    I have been unlucky in the cacao butter dept. I can order online however, I would LOVE to make these asap ;) Can you help me find a substitude? Loving your website…

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