Dessert: Chocolate Kale Chips

This recipe includes superfoods such as:

Cinnamon, Kale, Hemp Seeds, Agave, Cacao Powder

Health benefits of Chocolate Kale Chips

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Hemp seeds are high in gamma linolenic acid (GLA), an essential omega-6 fatty acid that is believed to naturally balance hormones. Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome). Cacao allows minerals like magnesium into your system, which helps to improve insulin sensitivity, and iron, which can help to improve hemoglobin counts in PCOS sufferers.

Ingredients

3/4 cup coconut palm sugar
1/2 cup cashews, preferably soaked in water for 1 to 2 hours
1/4 cup plus 2 tablespoons agave nectar
1/3 cup cacao powder
2 tablespoons coconut oil
1 teaspoon ground vanilla powder
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces
1/4 cup extra-fine shredded coconut flakes
1 teaspoon hemp seeds

Instructions

Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper. Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds. Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.
NotesCook's Note: If you have a dehydrator, you can transfer the chocolate covered kale to two Teflex-lined dehydrator sheets and dehydrate at 115 degrees F for about 5 hours. Then flip the kale chips or just shake them around and dehydrate them until very crispy, another 4 to 5 hours.