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5 from 4 reviews


  • 1 large bunch kale
  • 1/2 cup water
  • 2 tablespoons almond butter
  • 1 large clove garlic
  • 1 lime, juiced, about 2 tablespoons
  • 1 tablespoon tamari
  • 1 tablespoon virgin coconut oil
  • 12 tablespoons red pepper flakes
  • 1/4 teaspoon salt


  1. Tear the kale into bite-size pieces and discard the stems (they just turn rubbery in the dehydrator).
  2. Wash the kale well and dry. If you have a Salad Spinner, that would work great. I don’t have one so I put the kale in a large colander, held a clean tea towel over the top and shook it really hard over the sink. That worked pretty well. I’ve also heard of putting wet greens in a clean pillowcase and swinging it around but that seems kind of gross to me.
  3. Combine all the other ingredients in a blender until smooth. Give it a taste and adjust the salty/sour balance to your taste.
  4. Put the kale in a large bowl, pour the sauce over, and use your hands to coat every leaf well. I like to massage it a bit to get the sauce in all the little crevices. Taste a leaf now and sprinkle a little more salt or red pepper over them if you think it needs it. I think some sesame seeds would be a nice touch, too.
  5. Spread out in a single layer in your dehydrator and turn that mother on. My antique dehydrator has only one setting and I have no idea what temperature it runs at, but it only takes 4 hours to do a batch. That other recipe I found said 12 hours, but that’s probably a much lower temperature. My dehydrator might even run at too high a temperature to still call these “raw” but they are delicious and healthy and that’s all I care about.
  6. I guess store these in an airtight container, but I doubt you’ll even need to. I bet you will eat them all within 20 minutes. Just a heads up.

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