Suitable from 24 months.
Dairy & Gluten free.
Keeps 3 to 4 days in an airtight container.

Ingredients:

• 5 large Cavolo Nero kale leaves, stalks removed.
• 1 ripe banana
• ½ tablespoon of cocoa powder or raw cacao powder

Method:

• Tear each kale leaf into 4
• Place the kale leaves into a large bowl
• In a separate bowl mash the banana, mix in the cocoa powder
• pour the banana mix over the kale, massage into the leaves so that they are coated
• Place them on a baking tray lined with parchment and bake in a low oven until they are crispy.
• Alternatively, dehydrate them on a texflex sheet, on the medium setting for approx. 4 hours.
• Serve with some coconut yogurt for dipping