When you go to the grocery store, you may find green or yellow plantains. Pick up the yellow ones and look for lots of black lines and spots, resembling an overly ripe banana. This is what we want for this recipe.
- 1 medium-size ripe plantain (about 1.5 cups, roughly cut pieces)
- 4 dates, pitted and chopped
- 3 tbsp coconut oil
- 2 eggs
- 8 dates, pitted
- ¼ cup coconut milk
- ¼ cup raw cacao powder
Christopher James Clark, B.B.A.
Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, .