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!