Chocolate Collard Leaves

By Chef: Ani Phyo
Posted: October 18, 2011


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This recipe offers another great way to enjoy greens, especially if you’re a chocolate lover.These chocolate coated collard leaves have an interesting texture with a smooth coated delicious drizzle.


  • 1 cup celery, chopped
  • 1 cup cashews
  • 1/4 cup cacao powder
  • 2 Tablespoons agave syrup, or your favorite syrup sweetener
  • 2 Tablespoons mesquite
  • 2 TTablespoon cacao nibs
  • 1 Tablespoon olive oil
  • 1 bunch collard greens, destem, cut each leaf into 2 halves


In high-speed blender, blend all ingredients (except collards) until smooth.

Place collard half leaves into a large bowl, pour chocolate sauce over leaves. Coat each leaf completely.

Place leaves in dehydrator at 104 degrees. Dehydrate for 4 to 6 hours, until dry.