Ingredients
- 2 large bunches of kale, roughly chopped
Chocolate Coconut Cream:
- 4 medjool dates, pitted and soaked
- 3/4 cup raw cashews, soaked
- 1/4 cup raw almond milk
- 1/4 cup unsweetened coconut
- 1/4 cup filtered water
- 2 tbsp raw carob powder (or cacao/cocoa)
- 2 tbsp organic coconut oil
- 1 tbsp chia seeds
- 1 tsp Mushroom Matrix Reishi
Instructions
- Soak the cashews for 2 hours. If your dates are not soft, soak them as well.
- Preheat the oven to 300F. Prepare 2 large baking sheets.
- Wash kale destem, and tear into large medium pieces.
- Blend all of the chocolate coconut cream ingredients together in a high speed blender or food processor until smooth.
- 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.
- Evenly distribute the kale over the baking sheets, being sure that they are not touching.
- Bake for 20 minutes. Remove from the oven, and flip the kale.
- 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.
- Remove when crispy, and cool for 10 minutes.
- Store in an airtight container.
- Prep Time: 10 mins
- Cook Time: 30 mins