1/4 cup coconut butter
1 ounce unsweetened shredded coconut, toasted
2 tablespoons honey
1/4 teaspoon kosher salt
Chocolate chips or chopped dark chocolate (optional mix-ins)
Cocoa powder
Melted dark chocolate for drizzling and flaky sea salt
Toasted slivered almonds
Toasted coconut
Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with aluminum foil. Place the plantains on the baking sheet, drizzle with the coconut oil, and toss to combine. Spread into an even layer and roast for 10 minutes, flipping halfway through. Set aside to cool completely.
Transfer the plantains to a food processor fitted with the blade attachment and pulse until a coarse meal forms, about 10 pulses. Add the coconut butter, toasted coconut, honey, and salt, and pulse until fully incorporated and the mixture is smooth. Refrigerate for 30 minutes.
Shape the mixture into 12 (1-inch) balls and place on a baking sheet or plate. Refrigerate for 10 minutes. Roll the balls in coating if desired. Chill until serving.
Recipe Notes
- Banana substitution: Firm bananas work best in this recipe and won't need to be roasted. Mash the bananas and add more honey, 1 teaspoon at a time, until the mixture firmly holds together. Shape and chill as directed.