Chocolate Kale Chips?! Have I completely lost my mind? Have I taken the concept of healthy snacks too far? Only you can decide how you feel about these crispy, sweet, chocolaty, green chips . . . and if you’re anything like the eight taste testers who tried this recipe for me, 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 deserve wholesome, beneficial chocolate treats that will enhance your health while pleasing your taste buds—and I support you.
1 bunch curly kale
1 cup raw, unsalted pecans
5 Pitted Dates, soaked in hot water for 15 minutes, and drained
2 tablespoons coconut palm sugar
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon sea salt
½ cup water
Preheat the oven to 170°F. Line an 18 × 26-inch rimmed baking sheet with parchment paper and set aside.
Wash the kale and pat dry. Cut out the long, thick stems and tear the leaves into 2-to 3-inch-wide pieces. Put them in a large bowl and set aside.
Add the remaining ingredients to a food processor and pulse to create a soft chocolate mixture with the consistency of frosting.
Add the chocolate mixture to the bowl of kale leaves and then get your hands nice and gooey by mixing the frosting-like chocolate into the leaves. Take your time and mix gently, so that the kale leaves aren’t crushed. Spread the kale evenly on the prepared baking sheet.
Put the baking sheet in the oven and use a wooden spoon to prop the oven door open a couple of inches (this allows moisture to escape). Check on the kale every hour, flipping the kale pieces after 2 hours. It should take about 5 hours for the kale to become really crispy. Store in an airtight container at room temperature for up to 5 days.