Name: Flourless Plantain Skillet Brownie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ripe (yellow to yellow-brown) plantain; 3/4 cup sunflower seed butter (almond butter also works); 1/4 cup pure maple syrup; 1/2 teaspoon vanilla extract; 1/4 cup + 2 tablespoons cacao or cocoa powder; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 1 tablespoon extra virgin coconut oil

Ingredients

Scale

1 ripe (yellow to yellow-brown) plantain
3/4 cup sunflower seed butter (almond butter also works)
1/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1/4 cup + 2 tablespoons cacao or cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon extra virgin coconut oil

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Instructions

Preheat oven to 350 degrees F.
Cut the ends off of the plantain. Slice the peel vertically down the plantain and remove the peel. Add the plantain, sunflower seed butter, maple syrup, vanilla extract, cocoa powder, baking soda, and sea salt to a high-powered blender or food processor. Blend until smooth. The batter will be thick! I use my Vitamix tamper to push everything down and make sure it's smooth. If you don't have a tamper for your blender, just stop the blender and scrape the sides periodically until everything is nice and smooth.
Add melted coconut oil to a 6-inch cast iron skillet and swirl it around to oil the bottom. Scoop the batter out of the blender and add to the skillet. Push the batter to the sides of the skillet and smooth the top as best you can. Bake for 20-25 minutes. Top with coconut cream or dairy-free ice cream and DEVOUR.