Soak the cashew nuts overnight with 1 teaspoon of water.  In the morning drain and rinse them with filtered water.  (Optional but better for digestion and health)

Wash the kale and use this kale stripper to remove the stalks quickly.  Chop into bite sized pieces.

Combine the rest of the ingredients in a blender and blend for 1 minute or until smooth.

In a large bowl massage or mix the chocolate caramel sauce into the kale chips.  Make sure every inch of kale is coated with the sauce.

If you are using a dehydrator, arrange the kale in a single layer on the sheets and dehydrate at 45 degrees for 24 hours or until crisp.

If you are using an oven, arrange the kale on a baking tray on a non stick silicone mat like this and bake for about 15 minutes at 300F/150C.  Flip over the kale chips and bake for 10 minutes more. Keep a close eye on the kale chips as they burn easily.