I never thought I’d see the day where I would be combining two of my favorite things, raw cacao and eggs, into one breakfast meal. I must admit, when you first hear about the combination of these ingredients, you wonder if it’s going to be a hit, or just a weird taste that doesn’t go together.
Well I’m happy to say that this recipe came out very well for me and the taste was amazing. Chocolate and eggs? Yes please!
This recipe was inspired by the Paleo Chocolate Bar Omelette recipe by Urban Paleo Chef. I would like to thank him for opening my mind to the combo of eggs and chocolate, as well as to plantains, which I have never had before making this recipe.
I made a few very slight modifications to his recipe, and I decided to call it the Primal CacaoNut Omelette since it consists of eggs, shredded coconut, and raw cacao (get it, cacaonut/coconut? :P)
If you prepare the baked plantains ahead of time, you will shave about 45 minutes off the total time of making this recipe, so just something to keep in mind.
Alright so here it is. Hope you enjoy!
- 1 baked plantain (Instructions below. If you do this ahead of time, the recipe will be much quicker to prepare)
- 2-3 pastured, organic eggs (depending on appetite - I use 3)
- 2 tablespoons raw cacao powder
- 2 tablespoons shredded coconut
- 1 tablespoon of raw honey
- 1 tablespoon of organic, unsalted butter
- 2-3 tablespoons of coconut oil
- Ground cinnamon
- Sea salt
- *Use organic ingredients wherever possible
- Preheat your oven to 325.
- Melt about 2 tablespoons of coconut oil in a small pan on the stove.
- Cover a baking sheet in aluminum foil and grease it up with some of the coconut oil you just melted (make sure to save enough for the plantains).
- Take 1 ripe, medium-sized plantain (should be yellow with a good amount of brown spots on it), peel it and chop it in half. Now cut each half into strips about the same thickness as a slice of bread.
- Fully coat the plantain pieces in the melted coconut oil from your pan and place them on the baking sheet.
- If there's extra oil left over, you can dump it over the pan. Too much oil is better than not enough here.
- Lightly season the top side of the plantains with cinnamon and sea salt.
- Place in the oven and cook for 20-25 minutes per side, adding more cinnamon and sea salt to the other side once you flip them. You want each side to be a golden brown color when they are done.
- After they are finished, cut them into cubes (this just makes them more manageable for later).
- Now that your plantains are already baked and cubed, toss them into a small pot on the stove.
- Add 1 tablespoon of organic butter, 2 tablespoons of raw cacao powder, 2 tablespoons of shredded coconut, and 1 tablespoon of raw honey to the pot with the plantains and cook on medium/low heat for just long enough to melt the butter, honey, and cacao together (about 4-5 minutes). It should form a nice paste that looks like melted chocolate. You don't want to cook this too long as you start to destroy the vital enzymes and nutrients in the cacao.
- As the cacao/plantain mixture is cooking, you can start preparing the eggs.
- Take another pan and add a tablespoon of coconut oil and 2-3 eggs depending on your appetite. Cook for about 2-3 minutes on medium/low heat until the bottom of the eggs are getting firm.
- Flip it over and add your cacao/plantain mix to one side.
- Wait another minute or so and fold the other half of the eggs over to make an omelette.
- Sprinkle a little cinnamon and sea salt onto the eggs to give it more flavor.
- If you're hungry, serve with a side of bacon and sausage (I use chicken or turkey).
Here are some more images to check out:
After baking and cubing the plantains
Plantains with the melted cacao mixture