Blueberries and Cream Kale Chips

Blueberries and Cream Kale Chips
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
2 cups fresh organic blueberries
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
2 cups sliced fresh organic blueberries

In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and 2 cups berries 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 theberry mixture over it. Add the remaining 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 (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.