Acai Bowls are oh-so-Cali. The first time I had an Acai Bowl was in California next to a surf shop near Santa Monica pier. Quite stereotypical!
I’d seen these trendy bowls all over Instagram: a light purple, creamy smoothie base topped with chunks of fresh fruit and rows of other toppings for crunch and textural appeal.
Past admiring its beauty, my spoon couldn’t stop digging in.
My recipe is inspired by my Cali experience! It begins with a semi-tart smoothie base, using unsweetened Acai puree, blended berries, a dash of milk (dairy or non-dairy), and banana. Spooned in a bowl, I top my base with crunchy dark chocolate, peanut butter granola and a dollop of natural peanut butter.
Perfect for breakfast, brunch or lunch!
Makes: 1 bowl
1 packet frozen unsweetened Acai puree (my favorite brand is Sambazon), thawed for 15 minutes.
1/3 cup milk (I use non-fat dairy, but feel free to use non-dairy or another milk of your choice!)
1 medium-ripe banana
5-7 strawberries, frozen
2 handfuls blueberries, frozen
1/4 cup granola (I like Nature’s Path Organic granola, especially the Dark Chocolate Peanut Butter flavor!)
1 tablespoon nut butter (I like Teddy’s Natural Smooth Peanut Butter)
In a blender, add Acai, milk, banana, and berries until smooth. Top with granola, nut butter, and more fruit! Easy as that!
The Steps with Video