Caveman Cuisine: Chocolate Monkey

Plantains, also known as "green bananas", are a staple food across the tropics. The un-ripe green plantains are starchy and can be boiled or steamed like potatoes, while riper yellow to black plantains are sweeter and lend themselves to frying, sauteing, and even eating raw like a regular banana.

For this dish, I used fairly ripe plantains (yellow with some black spots) so that their sweetness would compliment the bitter 100% chocolate that I would later add. Coconut oil or palm oil is traditionally used when cooking plantains, but I chose coconut oil as it has a mild, slightly sweet flavor.

The hot coconut oil caramelized some of the sugars in the plantains and created some very tasty crunchy bits.  The soft, cooked pieces almost had the taste and texture of baked apple.  When combined with the flavor of cinnamon and chocolate, this made for an unexpected Fall treat.


5 ripe plantains (sliced to about 1" thick)
1/4 cup coconut oil
Pinch sea salt
2oz 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.

Yield: A funky, chunky, monkey of a dessert
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Do want! I love unsweetened chocolate, even by itself. I never have to worry about my husband or roommate stealing my stash!

  2. Last night I did something kind of similar: sliced a banana, sprinkeled with dark chocolate cocoa powder and put some freshly whipped cream on top. Yum!

  3. The salt sounds like a good complement. I think I'll make this for a dinner I am hosting.

  4. Lol! Unsweetened chocolate IS pretty resistant to foisting by spouses and others! My family thinks I'm crazy for eating it, but I love it.

    The freshly whipped cream sounds DELICIOUS! I'll have to try that next time.

    Salt definitely brings out the sweetness of the dish, and since I always use sea salt, I know I'm boosting my trace mineral intake too! Good luck with the dinner :)