This can be made in a low temperature oven too...I’ve just not tried it. Comment below if you give this a whirl!
6 cups kale, stemmed and chopped
1/2 cup raw sunflower seeds, coarsest chopped
1/2 cup raw cashews
1/2c raw almonds, soaked over night, chopped
1/2c coconut, shredded
1 Tablespoon ground flax seed
2 Tablespoon buckwheat, ground (preferably sprouted, optional)
Pinch Himalayan salt
2/3 cup cacao paste, chopped
2 Tablespoons nut butter
3 Tablespoons cacao powder or carbo/cacao blend
6 Tablespoons maple syrup (or your favorite sweetener)
4 drops Medicine Flower Dark Chocolate Extract (optional)
4 drops Medicine Flower Caramel extract, optional
1 Tablespoon cacao nibs, ground, optional
1/2t ceylon cinnamon
pinch sea salt
dash cayenne, optional
1/2 cup water (or coconut water)
Garnish
Shredded coconut or chopped nuts for extra crunch
Directions
De-stem and finely chop kale. Set aside.
In food processor, mix sunflower seeds cashews, almonds, coconut, ground flax seed, buckwheat, and salt.
Transfer to large bowl.
Melt cacao paste and nut butter. Add cacao powder, maple syrup and remaining ingredients, except garnish to wet Ingredients.
Stir dry ingredients into kale and mix thoroughly.
Add wet mixture and mix thoroughly with hands. Let sit 20 minutes.
Spread and press onto a non-stick dehydrator tray. Sprinkle with garnish, if desired
Dehydrate 4 hours at 115 degree F.
Flip over and dehydrate 12-18 hours,tossing periodically until crispy.
Store in airtight container for up to two weeks.
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