• 1 medium-size ripe plantain (about 1.5 cups, roughly cut pieces)
  • 12 dates, divided
  • 3 tbsp coconut oil
  • 2 eggs
  • ¼ c coconut milk
  • ¼ raw cacao powder
  1. Peel the plantain and chop it roughly.
  2. Process the plantain in a mini food processor. It should have a light and fluffy texture.
  3. Pit and chop 4 dates. Add the dates, coconut oil, and eggs into the food processor. Blend well.
  4. Pour the mixture into ramekins or into a cupcake tin. Bake at 350°F for about 15 minutes or until the cakes become golden brown.
  5. To make the frosting, chop the remaining 8 dates and put them in the food processor along with the cacao powder and half of the coconut milk.
  6. Begin processing, gradually adding more and more coconut milk until you achieve a smooth texture. Spoon or spread over the cakes. (The frosting will become more stiff and spreadable after being refrigerated.)