Step 2: Place your cooled plantains in the food processor. This is where it gets a little tricky, and depending on the ripeness of each plantain, you may need to modify. Pulse until the plantains begin to resemble dough. If the batter looks too crumbly, add some cashew butter and/or water. You want to form a ball of dough that can be rolled out. The cashew butter (peanut/almond butter work well too) and water help bind the plantain together. Add in 1 tablespoon at a time, pulse and analyze. I used 2 tablespoons of cashew and 2 tablespoons of water and my "dough" was the perfect consistency.
If your plantain dough is sticky, do not panic. Coat your fingers with oil to work it