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!
ACAI BOWLS
makes approximately 24oz (two medium acai bowls)
Ingredients:
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
Directions:
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.
Dahlia Kitchen 