Instructions

1. Soak the cashews for 2 hours. If your dates are not soft, soak them as well.
2. Preheat the oven to 300F. Prepare 2 large baking sheets.
3. Wash kale destem, and tear into large medium pieces.
4. Blend all of the chocolate coconut cream ingredients together in a high speed blender or food processor until smooth.
5. 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.
6. Evenly distribute the kale over the baking sheets, being sure that they are not touching.
7. Bake for 20 minutes. Remove from the oven, and flip the kale.
8. 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.
9. Remove when crispy, and cool for 10 minutes.
10. Store in an airtight container.