05 Nov Baked Chocolate Kale Chips

Posted at 16:15h in Snack by Jasmine Briones 1 Comment

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1Baked Chocolate Kale Chips YES, this happened.

The thought of chocolate being paired with kale kind of blew my mind. Initially, I just said why? But the pairing sparked my curiosity…I had to have it. If it involves kale, I’M IN!

If you aren’t fond of kale, or if your kiddies who refuse to eat their greens, these are a great way to eat your kale! Sweet, crunchy, and rich deep dark chocolate flavor.

Nutritional Content of Kale:

Kale is full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. 1 cup of kale has only about 40 calories AND it packs almost 3 grams of protein!

Benefits of kale:

Detoxification and Weight loss
Strengthens Your Immune System
Healthier Hair, Skin & Nails
Helps prevent optical disorders and helps store vitamins in the retina
Anti-inflammatory
Prevents various cancers such as colon, prostate and ovarian.

Baked Chocolate Kale Chips Want to make these raw? Go for it! Once you ensure all of your ingredients are raw, make the recipe the same way and place it into a dehydrator at 105 F for 8-10 hours. If you don’t have a dehydrator, place it into your oven at it’s lowest temperature with the door cracked open with a wooden spoon, and dry for around the same amount of time.

Of course, the ingredient sources will be up to you, but I wanted to share my favorites:

Organic medjool dates: 7 Hot Dates (Ships in the US and Canada)
Unsweetened coconut: Bob’s Red Mill
Raw carob powder: Foods Alive
Raw cashews: Navitas Naturals
Chia seeds: Chia Co.
Organic coconut oil: Better Body Foods
Raw almond milk: Raw nut Milk (Locally delivered in LA & SGV!)
Optional: Mushroom Matrix Reishi (head to their site for a read on its benefits)

Make sure you tag my Instagram and hashtag #sweetsimplevegan if you recreate any of the recipes! I love to see your photos and share them!

Baked Chocolate Kale Chips

Author: Jasmine Briones / Sweet Simple Vegan
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4-6 servings

Ingredients

2 large bunches of kale, roughly chopped

Chocolate Coconut Cream:

4 medjool dates, pitted and soaked
3/4 cup raw cashews, soaked
1/4 cup raw almond milk
1/4 cup unsweetened coconut
1/4 cup filtered water
2 tbsp raw carob powder (or cacao/cocoa)
2 tbsp organic coconut oil
1 tbsp chia seeds
1 tsp Mushroom Matrix Reishi

Instructions

Soak the cashews for 2 hours. If your dates are not soft, soak them as well.
Preheat the oven to 300F. Prepare 2 large baking sheets.
Wash kale destem, and tear into large medium pieces.
Blend all of the chocolate coconut cream ingredients together in a high speed blender or food processor until smooth.
In a large bowl, place your kale and pour over 1/2 of the cream to start. You will need enough cream to evenly coat every chip, so add more as needed.
Evenly distribute the kale over the baking sheets, being sure that they are not touching.
Bake for 20 minutes. Remove from the oven, and flip the kale.
Bake for another 5 to 10 minutes, but watch them closely! They may burn quickly if left in the oven a few moments too long.
Remove when crispy, and cool for 10 minutes.
Store in an airtight container.

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Kale Benefit Sources: Medical News Today and VegKitchen