Who doens't like chocholate, ay?
Well I cannot even imagime my life without chocolate or avocados or nuts or veggies and fruit...
So after my succesful creation of Kale chips I though it couldn't hurt to spice them up a bit and cover them with chocolate.
When and where to eat kale chips?
Anywhere anytime and all the time.
They make pretty good morning or afternoon snack or as they are low in processed sugar and simple carbs you may aswell munch on them after dinner. Put them into kids lunch boxes or into your grazing platter and enjoy the look on peoples faces when you tell them that the wierd looking thing they have ben grazing on are actualy KALE CHIPS.
How to make them.
Easy, same way as you would make regular kale chips but instead of covering them with olive oil and salt, you massage chocolate paste directly onto them before baking.
6 Medium size Curly Kale leaves destemmed and washed (about 5 cups) 1 cup filtred water 3/4 cup cashews 1/4 cup hazelnuts
1/2 cup raw cocoa powder
1 tsp vanilla extract
1/2 tsp sea salt
dash of chilli or cayenne pepper (optional)
dash of cinnamon (optional)
Method: Wash & dry the kale leaves. Chopp up Kale leaves into bite size portions - about 3x3cm.
Pour all ingredients above (except kale leaves) into high speed food processor or blender and blend until smooth nutella like texture. Massage chocolate spread into kale leaves so it's evenly covered. ake sure they are not clumped up together and evenly covered. Spread onto baking tray lined with baking paper.
Bake on low heat (100°C) for about 20 - 30 min. (depends on thinckness of chocolate cover) Watch the leaves and take them out before they start turning brown.
Let cool down, eat and repeat.
PS: If you didn't use all your chocolate sauce, store the rest in air tight container and use as a chocolate spread on crackers, pancakes, bread,...