- 5 ripe plantains (sliced to about 1″ thick)
- 1/4 cup coconut oil
- Pinch sea salt
- 2oz Unsweetened Baker’s chocolate (chopped)
In a large frying pan, heat coconut oil over medium heat. Add plantains and saute until well cooked (~6-8min). Using a spatula, chop the plantains up and sprinkle with sea salt and cinnamon. Continue cooking for a few more minutes.
When ready to serve, divide the hot plantains into 4 portions. Combine each portion with 1/4 of the chopped chocolate chunks.
Additional options include adding chopped walnuts or drizzling with pastured heavy cream.