Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper.
Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds.
Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.
If you have a dehydrator, you can transfer the chocolate covered kale to two Teflex-lined dehydrator sheets and dehydrate at 115 degrees F for about 5 hours. Then flip the kale chips or just shake them around and dehydrate them until very crispy, another 4 to 5 hours.