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Kale-Nola (Raw Kale, Buckwheat and Cacao Granola)

Author - Gena Hamshaw


  • 1/2 cup almond butter
  • 1/4 cup water
  • 1/4 cup sweetener of choice agave, maple syrup, coconut syrup, brown rice syrup, etc.
  • 2 tablespoons cacao or cocoa powder
  • 1 teaspoon vanilla
  • Pinch of salt
  • 11/2 cups buckwheaties see this post for instructions
  • 3 cups kale washed, dried thoroughly, and chopped
  • 1/3 cup cacao nibs


  • 1. Blend or whisk together the almond butter, water, sweetener, cacao/cocoa, vanilla, and salt.
  • 2. Combine the buckwheaties, kale, and cacao nibs in a large mixing bowl. Just as you would a kale salad, "massage" the almond butter and cacao mixture into the kale and buckwheat mixture. Make sure everything is coated heavily; you don't want to use a light touch here! I used nearly all of the sauce to coat my granola, and had about a quarter cup or three tablespoons leftover. (I stirred it into hot oats in the morning, and it was delicious, just FYI.)
  • 3. Spread the mixture onto a rectangular, Teflex lined dehydrator sheet. Dehydrate at 115 for 6-8 hours. Remove the granola from the Teflex and transfer to a mesh sheet. Dehydrate for another two hours, or until totally dry/crispy. Enjoy with banana, berries, as a snack, or sprinkled on top of a thick smoothie (yum!).
  • Makes 5 to 6 cups.