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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.
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!
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!).