Chocolate-Dipped Kale Chips

Chocolate-Dipped Kale Chips

Ingredients:
1 bunch kale (about 6½ cups/450 g)
5 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
3 tablespoons agave nectar
¼ cup (30 g), plus 2 tablespoons raw cacao powder
2 tablespoons chia seeds
3 tablespoons shredded unsweetened coconut

Directions:
(See image, rear)
1
Preheat the oven to 225°F (110°C). Line two cookie sheets with parchment paper.
2
Wash the kale and, using a sharp knife, cut out the tough rib. Stack the leaves and
cut into large chip-sized pieces. Pat dry and set aside.
3
In a large bowl, combine the coconut oil, vanilla, and agave. Whisk in the cacao
powder, making sure there are no lumps. Fold in the chia seeds and the coconut.
4
Add the kale to the chocolate mixture and toss well so that all the leaves are
coated. Spread the kale out on the two cookie sheets, ensuring it is in a single layer.
5
Bake for 45 to 60 minutes with the oven door open a crack. Gently rearrange the
kale after 30 minutes of cooking time and rotate the cookie sheets to ensure even
baking. Keep a close eye on them to ensure they don’t burn. Remove from the oven and
allow to cool before serving.
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