Last week, I was talking to my boyfriend Eric about some kale chips I had made, and he said, "why not make something like strawberries and cream kale chips?" I admit, it sounded a little odd to me at first, but I thought, what the heck, I am always up for experiments and trying new things!
So, on Monday when we both had the day off we got to work making them. Coconut cashew cream and strawberries made up the batter, and we could tell that the chips were going to be amazing if they tasted like it, since it tasted like strawberry cheesecake. Once I coated the chips, I tasted one and they tasted good before going in so I had my fingers crossed they would stay that delicious!
My whole house was filled with the heavenly aroma of strawberries and cream Tuesday morning when they were ready to taste, and I was excited. They tasted amazing like strawberry cheesecake, but crunchy. Seriously, for something that sounded a little unusual they are probably the best kale chips I have ever eaten. Plus, you get your greens with your dessert! Eric loved them too. I am glad I tried his flavor idea, I know he has more, and I will be making those soon as well! If you are skeptical, try making these and you will be amazed!
Strawberries and Cream Kale Chips
Makes about 8 cups
3 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
2 cups fresh organic strawberries
2 tsp pure vanilla extract
1 large bunch kale, washed and torn into bite sized pieces
2 cups sliced fresh organic strawberries
In a high speed blender or food processor, combine the coconut, sea salt, agave nectar, vanilla, and 2 cups strawberries 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 strawberry mixture over it. Add the sliced berries. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate* for about 8-12 hours at 115F (overnight) until dry. Enjoy!
*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200F degree oven for 4-6 hours on a lined baking sheet, or until dried.