Summer Acai Bowl
Ingredients
The smoothie base
-
2
tablespoons
frozen Acai Berry Packs
-
1
cup
coconut milk
-
½
cup
fresh or frozen berries
-
½
cup
fresh or frozen pitted cherries
-
¼
cup
fresh or frozen pineapple chunks
-
¼
cup
fresh or frozen mango chunks
-
2
pieces
soft medjool dates
-
to taste
toppings (sliced mango, granola, hemp seeds, cacao nibs, berries, edible flowers, cashew butter)
Toasted Buckwheat Granola
-
2
cups
raw buckwheat groats
-
1
cup
raw almonds
-
½
cup
raw cashews
-
½
cup
raw sesame seeds
-
¼
cup
chia seeds
-
1
cup
unsweetened coconut flakes
-
¾
cup
honey or maple syrup
-
¼
cup
coconut oil
-
1
tablespoon
vanilla extract
-
1
teaspoon
instant coffee (optional)
-
pinch
Hawaiian sea salt
Instructions
- Run the frozen acai berry packs under hot water and squeeze them into a blender.
- Add coconut milk, berries, cherries, pineapple, mango, and dates to the blender and blend until smooth.
- Pour the smoothie into a bowl and top with desired toppings.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine buckwheat, almonds, cashews, sesame seeds, chia seeds, and coconut on the baking sheet.
- Melt honey and coconut oil in a saucepan, then stir in vanilla and optional instant coffee.
- Pour the mixture over the buckwheat mix, toss well, and sprinkle with salt.
- Bake for 25-30 minutes, stirring occasionally, until golden brown and fragrant.
- Allow the granola to cool completely before breaking into clusters.
Nutrition Facts (estimated)
Servings
2
Calories
255
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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