Raw Raspberry Lime Kale Chips

 My boyfriend Eric brought me a bouquet of kale last week.  He knows me well, and if anything makes me happy in a bouquet, it is kale...way better than flowers.  I decided that something delicious needed to be made with the kale, and since I had a hard day at work and was craving something sweet, I made raspberry lime kale chips. 

In case you had not noticed if you read my blog often, I make sweet kale chips frequently and they are one of my favorite things for dessert during the week.  These ones were slightly tart, yet sweet with the aroma of berries and of course that satisfying crunch that I love about kale chips.  Summer is the perfect time to make this flavor, so I encourage you to try it out!  

Raw Raspberry Lime 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 raspberries
2 tsp pure vanilla extract
3 Tbsp  lime juice
1 Tbsp organic lime zest

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

In a high speed blender or food processor, combine the cashews, coconut, sea salt, coconut nectar, vanilla, lime juice and zest 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 the berry 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.

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