It’s mid-July and finally warm enough in the Pacific Northwest to enjoy acai bowls. I experimented with this recipe about six months ago, and why on earth I decided to make frozen snacks in the dead of winter I’ll never know. Maybe it’s because I had warmer climates on the mind. Nevertheless, I was able to come up with something reminiscent of my favorite Hawaiian acai bowls – not too icy, not too soupy, and with lots of toppings. I love adding almond butter and yogurt for some extra protein. You could even add protein powder if you like, or blend in some hemp and chia seeds. Regardless, it’s a fun and easy summer treat which I hope you’ll enjoy, especially if you have never had one before!
makes approximately 24oz (two medium acai bowls)
7 oz frozen acai, unsweetened
1/2 cup frozen blueberries
2 tablespoons almond butter (or any nut butter of choice)
1 frozen banana
1/3 cup plain whole milk yogurt
1/2 to 3/4 cup coconut milk
2 teaspoons vanilla extract
topping inspiration: swirl of full-fat coconut milk, coconut flakes, honey, chia seeds, fresh blueberries, fresh strawberries, fresh banana, edible flowers, granola, mango, kiwi, raspberry, hemp seeds, or practically anything you’d like
Blend all ingredients together (except toppings, of course) in a blender or food processor, starting with 1/2 cup coconut milk and adding more if needed. Divide into two bowls and garnish with desired toppings. Serve immediately.