Raw Chocolate Kale Chips

The picture does not give these justice. I have tried 2 different chocolate sauces, and ultimately the one I like the best is a simple mix of dates, cacao and coconut oil. These were super saucy and the sauce that ran off the kale and onto the teflex sheets tasted like a raw Tootsie Roll (or what my memory of tootsie rolls taste like).

Ingredients:

1 large bunch kale, any type will do but I prefer the curly leaf stuff for chips - I just like the texture

1 cup dates, pitted

1/4 cup raw unrefined coconut oil, melted

1/4 cup cacao powder (or reg cocoa but then it wouldn't be a raw recipe)

3/4 to 1 cup of warm purified water - 3/4 is still sort of thick, 1 C makes a runnier ganache

1. Wash and destem the kale. Tear into bite size pieces and let dry (or spin in a salad spinner)
2. Set kale aside in a large bowl
3. Blend remaining ingredients in a highspeed blender until well incorporated. You may want to taste at this point - if you prefer sweet sauces, you can add a few more dates, or a little agave.
4. Pour about 1 1/2 cups of sauce over kale - you will likely have some leftover sauce that is wonderful as a topping on any dessert (raw or otherwise).
5. Massage the sauce into the kale. The kale should be coated but not overly wet with dressing.
6. Place a teflex sheet on your dehydrator tray and lay kale on one layer. Depending on how much kale you have in your bunch, this should fill 2 teflex sheets.
7. Dehydrate at 105 F for about 8 hours. They will likely still be soft. Take off the teflex sheets and place directly on the mesh liner. Dehydrate another 4 - 8 hours until crispy.

Noah's Chocolate Cherry Brownies

Must be something about chocolate and cherries this week in our house. I asked my son if he would like to help make brownies and of course since he is 2 he said he can do it himself. I got to help a little bit. I gave him guidelines and bowls to fill with the ingredients he chose (like which nuts, which fruits, which added flavorings, etc). This was really a fun afternoon and if I hadn't been watching him like a hawk, I would have some pictures to post too. This is what we ended up making:

Raw Chocolate Cherry Brownies - Makes 12 brownies

Ingredients:

1 cup raw pistachios

1/2 cup raw walnuts

1/2 cup raw almonds

1/2 cup raw cacao powder

2 vanilla beans - insides scraped

a pinch celtic sea salt

1 3/4 cups dates, pitted

1/2 cup dried tart cherries, unsweetened

2 Tbs agave nectar

Process nuts, cacao, vanilla and salt in a food processor fitted with the "S" blade to the consistency of a course meal. Add dates and cherries, and pulse until mix starts to come together in a dough. With food processor on, add agave nectar - this should help bind everything as well as sweeten. Press into a brownie or pie pan. Cool in the refrigerator for at least an hour to firm them. Slice into squares or wedges.

Raw Chocolate Brownies with Caramel Sauce

I was really craving chocolate tonight so I whipped up these "brownies." They have a strong cacao taste but the flavor of the walnuts still comes through as well. If you do not care for walnuts, you can use other nuts that are not quite as strong.

Raw Chocolate Brownies

Makes 12 brownies

Ingredients:

1 cup raw walnuts

1 cup raw almonds

2/3 cup raw cacao powder

1 Tbs agave nectar

2 cups dates

1 tsp vanilla extract

1/2 tsp celtic sea salt

Process all ingredients in a food processor. Press into a brownie or pie pan. Cool in the refrigerator for at least an hour to firm them. Slice into squares or wedges. These are very rich so cut them small. Serve with Raw Caramel Sauce.

Raw Caramel Sauce

Ingredients:

1 cup raw agave nectar

5 dates, pitted

1 tsp celtic sea salt

1/2 - 1 tsp vanilla (to taste)

1/8 tsp cinnamon

Put all ingredients in Vitamix or other highspeed blender and blend for 20 - 30 seconds on high. Place in container and chill for at least 2 hours. Drizzle over brownie wedges/squares.