Ok, ok. I know I said I was going to make coconut & chocolate kale chips, but I made the coconut cashew cream for the recipe and thought to myself, “why in the hell am I going to put this on kale of all things?!”
Now don’t get me wrong, I love kale. If I go a day or two without eating kale, something may be wrong. Baked, sautéed or raw. I thought it would be interesting and different to make chocolate kale chips but at heart, I am a purist. I just couldn’t bring myself to do it!
So here is the recipe for the amazingly decadent chocolate coconut cashew cream and do with it what you will…
1/2 c cashews, soaked overnight, drained and rinsed well
1/2 c agave or maple syrup
1/3 c cocoa powder
1/4 c unsweetened shredded coconut
1/2 t vanilla extract or vanilla bean seeds
2 T coconut oil, softened
Blend all ingredients. Yup, that’s it. Eat and be happy.
-Now if you must, you could massage this into a head of kale (ripped up into pieces and tough stems removed) and bake at 300 for 20 minutes. Check to make sure it’s not burning at 15 minutes. The darker color of the chocolate may make it hard to tell if it’s burning. But for me, I’ll be eating it with some pineapple and strawberries and/or straight from my jar.