Chocolate Kale Crisps V/VV/P/GF/CE/DF

Chocolate Kale Crisps

Ingredients:

500g Curly Kale – stems removed torn into pieces double the size you would like them to end up washed and dried ( use a salad spinner if you have one )

100g cashew nuts (preferably soaked in water 2 hours)

100g hazelnuts (preferably soaked in water 2 hours)

5 fresh dates – pitted

4tbslp cacao powder (raw if possible – if not then best quality you can find)

1tsp cinnamon

1tsp sea salt

 

Method

  1. Drain the nuts.
  2. Put the nuts in a food processor ( vitamix / blender or similar) and blend, add 1 -2 tblsp of water if necessary.
  3. Add the dates, cacao powder, cinnamon and salt and blend until smooth – you are looking for a thick gravy consistency – add more water if necessary.
  4. Put the kale in a large bowl or in the sink – pour over the mix and spread all over the leaves evenly ( no need to massage)

 

If using an oven – 300F/150C/Gas Mark 2

Cover oven trays with parchment paper and spread the leaves out so they are not piled up.

Bake for 10 minutes and then turn the leaves

Cook for a further 15 minutes or thereabouts until the crisps are crispy (average 25-35 minutes dependant on your oven).

If using a dehydrator – 46C/115F

Either use silicone or parchment to cover the trays, spread the leaves out so they are not piled up.

Leave for minimum of 5 hours – overnight works for me, and ensure they are crispy when you take them out.

Storage

If you can manage to not eat these (mine never last very long) – they would store well for a few weeks in an airtight container.

It must be airtight or the moisture is absorbed but the kale and they become soggy and are no longer like crisps just limp snacks and not really very nice either!!

 

NB:

This recipe works in multiples if you want to make more at one time.

If you would like to vary the texture a bit try adding shredded coconut, chopped nuts or cacoa nibs at the point you are covering the leaves.

 

Advertisements