If you love praline, chocolate and cinnamon then you will love these! I have taken my favourite savoury snack and turned it into a sweet treat using some delicious whole-foods and spices. Whats better than a vegetable? A vegetable covered in chocolate! This is a great way of sneaking raw kale into anyones diet, kids and adults too!
A true superfood snack, kale is high in vitamins A,C,K and particularly high in lutein which is important for eye health. Part of the cruciferous family, kale is high in antioxidants, anti-cancer nutrients and has potent anti-inflammatory benefits, all thanks to the glucosinolates it contains.
Cinnamon is a wonderful addition to any sweet treat as it helps to balances blood sugar and cravings.
Maca has wonderful hormome balancing properties and can help with stamina and energy making this a great snack for on the go.
Ingredients
10 Cups of Kale
1 Cup of Cashews
1/2 Cup of Hazelnuts
1/2 Cup of Coconut Sugar
1/2 Cup of Raw Cacao Powder
3 Tsp of Cinnamon
1 Tsp Maca Powder
1/4 Tsp of Himalayan Salt
1/4 Tsp of Vanilla Powder
140 mls of Spring Water
Method
Start by de stemming your kale and cut into small pieces or strips, then wash, drain and set aside in a large mixing bowl.
You will need to grind your coconut sugar so that it resembles a fine powder this will allow it dissolve into the mixture otherwise it will remain granulated and crunchy. If you are unable to do this, try a liquid sweetener such as maple syrup or coconut nectar. Once you have done this add your ground coconut sugar along with all the other ingredients to a food processor and blend on high until you have a lovely chocolate paste. Remember to stop frequently to scape down any mixture from the sides so the mix has an even consistency. It adds crunch and texture to leave the cashews and hazlenuts chunky in the paste.
Now you can add the paste to the mixing bowl with the kale, massage the kale to ensure that it is fully saturated with the paste.
Line your dehydrator trays with a paralflex sheet and spread the kale onto them. Place in a dehydrator at 105 degrees for 18 hours. If you don't have a dehydrator you can bake these in the oven on low heat with the door slightly open.
