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Chocolate Kale Crisps for lunch boxes


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Ingredients

0 portion(s)

Rubbing Sauce

  • 60 grams Raw Cacao, organic
  • 80 grams raw unhulled tahini, organic
  • 100 grams organic soaked dates

Kale

  • 8 leaves organic raw kale
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    place cacao, tahini and dates into bowl and mix of speed 9 for 20 seconds or until all dates are blnded and sauce is smooth.
  1. Tear kale from the stalks into bite large bite size chunks.

  2. Place kale into bowl and mix on for 10 seconds on speed 1 or until all kale in covered in suace.

  3. Dehydrate on teflon sheets for 12 hours or until kale is dry and crisp

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Tip

These crisps will keep in the fridge in a sealed container for weeks - if they last that long.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • If your school is nut free

    Submitted by 07077 on 24. January 2014 - 14:57.

    If your school is nut free and doesnt allow tahini you can use the liquid from the dates to create extra moisture.

    Trish Tucker-May


    Nutritional healer, Mum, Thermomix consultant, Author


    founder of Passion 4 Juice mobile juice bars Aust and UK


    www.passion4juice.com


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