Chocolate Coconut Kale Chips

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Chocolate Coconut Kale Chips | Real Food Kosher

I can’t remember the last time I had something crunchy, crispy, and chocolatey at the same time – so I’m really loving these Chocolate Coconut Kale Chips. Actually, I’m quite addicted to them!

Making kale chips is really easy. But if you don’t have a dehydrator, check out my regular kale chips post on tips to keep them crisp and not turn bitter.

And if you’re already a pro at homemade kale chips, the prep is not much different. Here you are making a homemade chocolate syrup with coconut oil, cocoa powder, and honey, and incorporating that into the torn up kale leaves. I add some coconut flakes for taste and nutrition.

Whisking Homemade Chocolate Syrup

Most recipes for chocolate kale chips I’ve seen use nuts – but I wanted a nut free simplified version of what’s out there. But trust me, it won’t be lacking in taste. Let me know what you think, and if you’ve made your own version!

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Chocolate Coconut Kale Chips
Coconut oil is solid at room temperature. To liquify it – place the jar of coconut oil inside a bowl of warm water for a few minutes.

1 bunch organic kale, washed and dried and torn into large pieces
3 tablespoons coconut oil
3 tablespoons cocoa powder
1 tablespoon raw honey
1 teaspoon cinnamon
pinch of sea salt
1/3 cup coconut flakes

1. Whisk the coconut oil, cocoa powder, honey, cinnamon, and sea salt together in a large bowl to make a chocolate syrup.
2. Mix the kale with the chocolate syrup and incorporate with your fingers. Add in the coconut flakes and mix with your fingers again.
3. Place kale in a single layer on a cookie sheet and bake at 250F for about 30-45 minutes. Or, dehydrate in your dehydrator for about 4-5 hours at 115F.

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

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Chocolate Coconut Kale Chips | Real Food Kosher

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