Happy holiday weekend sweets!
HM and I are headed up to Park City tonight for a BBQ and fireworks. Everybody is supposed to bring something to grill and share. We will be bringing black bean burgers (which are better than any burger I have had!) and chocolate kale chips. Chocolate kale whats!?!? you ask? Chocolate kale chips I say! As I am writing this post, the experiment is still baking....so make sure you read all the way down to the addendum before attempting this at home.
You take the following ingredients:
1 bunch of kale
1/2 cup of cashews (soaked in water for at least an hour)
1/2 cup agave (can use maple syrup or honey as a substitute)
1/3 cocoa powder
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup coconut flakes*
2 tbsp coconut oil*
Preheat oven to 300 degrees. Put all the ingredients (EXCEPT THE KALE) in a food processor or blender and mix until paste. Tear kale into "chip" sizes, wash, and put in a mixing bowl. Pour cocoa mixture over the top and stir until evenly coated. Spray baking sheet with non-stick and place coated kale leaves in a single layer. Cook 20 minutes, flip and cook about 10 minutes longer. MONITOR COOKING and remove pieces as done to avoid burning.
The final step is also very important. Lick cocoa bowl clean while husband (and poodle) naps obliviously in the other room!
I flipped the chips after 20 minutes, but in my experience (and I am at 4800 ft altitude) it took longer than the remaining 10 minutes. After about 15 minutes I pulled a few of the crispier pieces out. I ended up baking it about another 10-15 minutes. It was a bit inconvenient that I had to pull them out in batches as finished. All in all, I would say these made an interesting sweet tooth snack. I would definitely make them again....especially to bring as a dish to a holiday cocktail party where other people could swoon over my creativeness and I would smile and coquettishly laugh and fake smile.
This recipe was modified from the recipe on the blog Love Veggies and Yoga. Please don't tell the other party go-ers.