Bars & brownies · Requires cooking

Roasted Plantain Caramel Bars

Name: Roasted Plantain Caramel Bars
Prep time: 20 min
Cook time: 30 min
Yield: 10 servings
Ingredients: 200 g Macadamia nuts; 125 g Pitted Medjool dates; 1.5 g Iodized salt; 400 g Cooked ripe plantain; 27.6 g Coconut oil; 2.6 g Ground cinnamon; 20 g Maple syrup

Roasted, cooled plantain blended into a sweet filling over a macadamia-date crust.

HANDS-ON20 minutes

REST / SET20–30 min roast + cooling + 2 hr chill

MAKES10 bars

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Adapted from our cookbook. About these recipes

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Makes 10 servings

Macadamia nuts1½ cups (200g) macadamia nuts
Grams of Macadamia nutsg
Pitted Medjool dates¾ cup (125g) pitted Medjool dates
Grams of Pitted Medjool datesg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Cooked ripe plantain2 very ripe plantains, peeled and mashed
Grams of Cooked ripe plantaing
Coconut oil2 tbsp (30ml) coconut oil, melted
Grams of Coconut oilg
Ground cinnamon1 tsp ground cinnamon
Grams of Ground cinnamong
Maple syrup1 tbsp (15ml) maple syrup
Grams of Maple syrupg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Peel the very ripe plantains and cut lengthwise. Roast on parchment at 200°C / 400°F for about 20–30 minutes until tender, then cool completely. Weigh the cooked flesh amount from the ingredient list for the filling.
02
Process macadamias, dates, and salt until it forms a sticky crumb. Press into a parchment-lined 8x8-inch pan.
03
Blend the cooled cooked plantain flesh with coconut oil, cinnamon and maple syrup until smooth. Add the cooked fruit gradually and scrape down the blender as needed.
04
Spread the plantain caramel evenly over the crust.
05
Chill 2 hours until set.
06
Slice into your chosen number of bars; keep refrigerated as ripe plantain releases moisture over time.

Before you begin

Notes for this recipe

The source title said “roasted” but omitted any roasting step. This adaptation cooks and cools the plantain before blending; the estimated roast and cooling time is additional to active preparation. It has not been kitchen-tested.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Roasted Plantain Caramel Bars

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