Recipe: Raspberry Beret Kale Chips

1 cup cashews, soaked

1 cup grated coconut

3/4 cup raspberries

2 TBSP  maple syrup

1/2 lemon, juiced

1/2 vanilla bean, scraped

1 pinch of sea salt

1/2 cup of water

1/4 cup raspberries

1 bunch of curly kale, de-stemmed (136g without stems)

Drain cashews, blend with coconut flakes, raspberries, maple syrup, lemon, vanilla and salt.

Add water as necessary to create a creamy sauce.

Place de-stemmed kale leaves into a bowl, tear into bite sized chunks, around 2×2 inches (5×5 cm)

Pour cream on top, massage into chips until they are fully coated.

Add remaining 1/4 cup of raspberries.

Place on non-stick sheets of your dehydrator*.

Dehydrate at 108 F (42C) for 12 hours / overnight.

Store in an airtight container.


* If you do not have a dehydrator, you can dry your pink chips on parchment paper in your oven at lowest heat, with the door kept ajar with a wooden spoon (plastic will melt). This might not be of raw quality but still delicious.



C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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