Chocolate Kale Chips?!? Have I completely lost my mind? Have I taken the concept of ‘healthy desserts’ too far? Only you can decide how you feel about these crispy, sweet, chocolate-y, green chips…and if you’re anything like the 8 test testers that I had try this recipe out for me today, then you’re going to eat this one up…literally!
Let’s face it, chocolate is awesome, and life is not fully lived without a bite or two of chocolate every now and then…as in right now! But you don’t want to throw your diet into disarray to get your chocolate fix. No way! You demand wholesome, beneficial chocolate treats that will enhance your health while pleasing your taste buds – and I support you. #LoftyChocolateGoals
To make these tempting, chocolate-y kale chips, you’ll first make a soft chocolate mixture in the food processor. It’s similar to the consistency of frosting. Then comes the fun (messy!) step of combining this frosting with fresh, green kale chips. Start by just plopping all the chocolate into the middle of a large bowl of torn kale leaves like this…
Now you’ll get your hands nice and gooey by mixing the frosting-like chocolate into the kale leaves. Take your time and mix gently, so that the kale leaves aren’t crushed. The idea is to coat the leaves as evenly as possible with the chocolate. Some leaves will end up with big globs, and you’ll need to wipe those ones down to share the wealth with the other leaves. When you’re done it looks like this…
Then it’s off to the oven, for about 5 hours, to dry the kale down until it’s nice and crispy. Once it’s done you’ll be happily crunching away on your chocolate-lettuce, as Chloe likes to call it. This might just be the healthiest dessert recipe on the planet! And one of the tastiest. Enjoy!
- 1 bunch kale
- 1 cup raw pecans, unsalted
- 5 dates, pitted
- 2 Tablespoons coconut palm sugar
- ⅓ cup raw cacao powder (or unsweetened cocoa powder)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup water
- Wash the kale and pat dry. Remove the long, thick stems and discard. Tear the leaves into chip-sized pieces and place in a large bowl.
- Soak the pecans and dates in hot water for 15 minutes. Drain. Place the pecans and dates in a food processor along with the remaining ingredients. Blend until smooth.
- Add the chocolate mixture to the bowl of kale. Use your hands to mix the chocolate into the kale until each piece is coated. This takes awhile and gets messy!
- Line a large, rimmed baking sheet with parchment paper. Evenly spread the kale over it. Set the oven to 170 degrees F. Place the kale in the oven and use a wooden spoon to keep the oven door propped open a couple of inches (this allows moisture to escape and speeds up the dehydration process). Check on the kale every 60 minutes, and after 2 hours flip each piece over. It should take about 5 hours for the kale to become nice and crispy. Enjoy!