About once or twice a year I make a dessert for the blog–and here it is! Triple Chocolate Strawberry Flatbread. And it happened by accident. I wanted to see what would happen if I dropped some cashews and a plantain in the food processor. I was hoping for masa, I got a batter of sorts. What’s a girl to do when staring down a banana-ish nut flavored batter? Why add some chocolate, of course! Ingredients:
1 green plantain
1 cup (145g) raw cashews
3 tbsp unsweetened cocoa powder/raw cacao
1/2 tsp kosher salt
1 tbsp coconut flour
3 tbsp coconut palm sugar
1 tsp pure organic vanilla extract
1/4 cup chocolate chips (like this brand)
Fresh organic strawberries (bananas work well too)
For the chocolate drizzle:
1 oz dark chocolate, 70% or higher
1 tbsp unrefined organic coconut oil
1 tbsp raw honey
*Or order a jar of my absolute favorite Paleo chocolate fudge deliciousness: LoveBean and save yourself the step.
Prep: Preheat the oven to 325°F (163°C). Puree the plantain, cashews, cocoa powder, salt, egg, coconut flour, coconut palm sugar and vanilla extract in a food processor until smooth. It’s a good idea to pulse a few times before letting it run to help break down the plantain and cashews.
Once these ingredients are smooth, pulse in the quarter cup of chocolate chips just enough to evenly combine. Smooth out the batter using a rubber spatula over parchment paper or your silicone baking sheet lined cookie sheet pan until it is about a quarter inch or less thick. Do you best to make it level–it took me a few minutes to work the batter to get it flat. It’s important to take time to do it so that it bakes evenly. Otherwise you’ll end up with dry, crisp edges and an under-done center.
Once the batter is spread out, bake it in the preheated oven for 25 minutes. Remove the chocolatey flatbread from the oven and allow it to cool completely before moving to the next step. While the flatbread bakes, slice the strawberries (and bananas if you’d like to mix it up a little). Use as many of each as you’d prefer. Also, prepare the chocolate drizzle.
To prep from scratch, simple melt the chocolate pieces with the coconut oil and honey. Use a small whisk to mix the ingredients together thoroughly until smooth. Or save yourself the step and order a jar of LoveBean fudge. This stuff is incredible! It’s my new addiction. Once the flatbread has cooled, cut it into sections and top with the sliced fruit. To finish, drizzle with the warm chocolate sauce. Serve at room temperature.
A few kitchen tools makes whipping up with Triple Chocolate Strawberry Flatbread a cinch! You’ll need a food processor, a handy silicone baking sheet and LoveBean fudge (if you want to skip making your own chocolate drizzle). I use my silicone baking sheet ALL the time, especially for making creative things out of fat-free cauliflower recipes.