A reader told me a few weeks ago that she had tried some Piña Colada Kale Chips from a local store and they were disgusting. And so, I thought, why not make some that were delicious! I love a challenge, but I knew this would not be too hard given I made Strawberries and Cream Kale Chips a few weeks ago and they were wonderful.
I know Piña Colada Kale Chips sound a bit odd, but seriously they turned out delicious! I made a mixture of coconut batter, fresh pineapple, vanilla and coconut nectar to sweeten and it was perfect! They were like dessert. If you are skeptical, definately give them a try and you will be amazed.
Makes about 8 cups
1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
3 cups fresh organic pineapple
2 tsp pure vanilla extract
1 large bunch kale, washed and torn into bite sized pieces
1/2 cup finely shredded dried coconut
In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and pineapple in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the pineapple mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets sprinkle with the 1/2 cup coconut, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!
*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.