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Prep Time
15 Minutes
Cook Time
5 Hours 30 Minutes
Required Kitchen Equipment
Step 1: Place your unsalted cashews into a small bowl and then cover them with water. Allow the cashews to soak in the water for 2 hours, at which point they'll begin to swell and soften.
Food Dehydrator
2 Tablespoons of Extra Virgin Coconut Oil
1/2 Cup of Soaked Unsalted Cashews
Ready In
5 Hours 45 Minutes
1 Bunch of Fresh Kale
1/2 Cup of Organic Agave Nectar
1/3 Cup of Organic Cocoa Powder
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Food Processor
1/2 Teaspoon of Ground Cinnamon
1 Teaspoon of Organic Vanilla Extract
1/2 Teaspoon of Sea Salt
Step 2: For this second step you'll need to thoroughly wash and rinse your fresh bunch of kale using your fingers or a produce brush. I strongly recommend spraying the kale with an all natural citric acid based produce spray, as this will help to remove any harmful bacteria, dirt, grime, or debris. If you do opt to use the produce spray then make sure that you rinse it off completely. Once the kale is sterile you will need to dry it off using a kitchen cloth or paper towel. It's very important for the kale to be completely dry otherwise the chocolate mixture will not stick to it properly. Next, tear or cut away the thick inner kale stalk and any fibrous veins running through the leaves. Save your nutrient rich kale stalk and use it in homemade juice recipes. Lastly, you'll want to cut your kale into medium size pieces and then place them into a large mixing bowl.
Step 3: Set up you electric food processor on a flat and dry kitchen surface. Add into it the extra virgin coconut oil, organic agave nectar, organic cocoa powder, ground cinnamon, organic vanilla extract, and sea salt. Drain all of the water from your soaked unsalted cashews and then add them into the food processor. Blend all of these delicious ingredients together until a smooth and consistent mixture forms.
Step 4: Evenly drizzle the food processor mixture over the top of your prepared kale chip pieces. Using clean hands manually mix and toss the kale until each piece has a nice even coating of the cocoa and coconut oil flavoring. When mixing the kale do so very gently otherwise it will become limp and wilted as the moisture it squeezed out of the leaves.
Step 5: Begin neatly arranging the cocoa coated kale chips on clean food dehydrator trays. Depending on the type of dehydrator trays you have, you may need to use nonstick liners. The kale chips can slightly overlap, however, do not stack them on top of each other otherwise they'll dry unevenly and clump together. Be sure to dehydrate all of your kale chips in one session.
Step 6: Place your chocolate kale chip lined dehydrator trays into the appliance and then set the temperature to 115 degrees F, or 46 degrees C. Dehydrate the kale chips for 4 to 6 hours or until they're completely dry and crispy. As each brand of dehydrator works differently, you may need to dry the chips for longer than the aforementioned length of time. It's wise to begin periodically checking on the chips at the four hour marker just to make sure that they don't over dry. Once the kale chips have a dry and crispy consistency you can remove them from the dehydrator. The chips can be served immediately.
Storage: These dehydrated chocolate kale chips will stay fresh for up to 14 days. Store them at room temperature in a dark place away from any sunlight. When packing them for storage use an airtight glass or plastic container. Avoid refrigerating the chips as this will cause them to quickly become soggy and inedible. Dehydrated kale chips usually stay fresh a full week longer than baked kale chips.
Health Benefits: These dessert style chocolate kale chips are very healthy if created with organic ingredients and consumed in moderation. Kale chips are loaded with vitamin C, vitamin K, vitamin A, vitamin B6, potassium, iron, and many other essential vitamins and minerals. The organic cocoa powder within the recipe is quite healthy, having been proven to reduce bad cholesterol or LDL, promote cardiovascular health, as well as provide the body with powerful cancer fighting antioxidants. Cocoa powder is also a rich source of iron, magnesium, phosphorus, potassium, copper, manganese, zinc, and calcium. As this recipe is high in sugar, I do recommend eating them in moderation. The sugar quantity within the recipe can also be reduced to suit your own preference. Lastly, I would strongly recommend using the called for organic ingredients for this recipe only, otherwise many of the health benefits provided may not be available.
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