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Like to jump on the acai smoothie bowl bandwagon with me! Took me a while, but now that I finally made my first smoothie bowl, I am completely hooked! Why? Mainly because of all the toppings…
The smoothie itself is awesome, but the toppings make it exciting! So many fresh summer flavors and textures. Its coconut bowl food really, because everything served in a coconut is just that much better.
This one’s from Tieghan Gerard (halfbakedharvest.com) who does a super job…
The smoothie base takes maybe five minutes to throw together. It could not be easier and you can use fresh or frozen fruit and adapt the recipe to use what you have on hand. There are so many different combos you can do, but I went the summer tropical route.
For the granola, instead of a traditional granola I went with a buckwheat granola, because buckwheat and I are currently having a moment. Meaning, I want to make everything using buckwheat. I love its earthy flavor and the crunch it gives.
… for this granola we are toasting the buckwheat in the oven with some seeds, coconut and honey. I promise it is addicting and super crunchy, which I love!
Read on for the recipe on the Next page… (and see the optional vanilla cashew butter drizzle after that…)
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Recipe: Summer Acai Bowl
Ingredients
- 2 frozen Acai Berry Packs OR 4 tablespoons Acai Berry Powder*
- 1 cup coconut milk (or your favorite milk)
- 1/2 cup fresh or frozen berries (I used blueberries)
- 1/2 cup fresh or frozen pitted cherries
- 1/4 cup fresh or frozen pineapple chunks
- 1/4 cup fresh or frozen mango chunks
- 2 soft medjool dates, pitted
- sliced mango, granola, hemp seeds, cacao nibs, berries, edible flowers and cashew butter, for topping
*Frozen Acai Packs can be found at Whole Foods and the Acai Powder I like to buy can be found on Amazon.
For the Toasted Buckwheat Granola recipe, go on to Next Page…
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Toasted Buckwheat Granola
- 2 cups raw buckwheat groats**
- 1 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup raw sesame seeds (I used a mix of black + white)
- 1/4 cup chia seeds
- 1 cup unsweetened coconut flakes
- 3/4 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee (optional)
- pinch of a hawaiian sea salt
**if you prefer, you can soak your buckwheat groats overnight to get more nutrients out of them and make digesting the buckwheat easier, but I honestly never do this because I just forget.
Coming up on Next Page is the Optional Vanilla Cashew Butter Drizzle…
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Optional: Vanilla Cashew Butter Drizzle
Tieghan adds…
Oh, and I also made a quick vanilla cashew butter for drizzling overtop these bowls.
(But then my toppings got to be a little out of control and I had almost no room for the cashew butter in the recipe box, so I did not include it.)
BUT if you want to make it…
Ingredients
- 6 ounces roasted cashews
- 1 cup unsweetened coconut flakes
- 1 vanilla bean (seeds scraped out)
Add that all to a food processor and blend for a good 10 minutes. DONE. And so flipping good. I eat it with a spoon…but wouldn’t you?
Source: Tieghan Gerard of halfbakedharvest.com
Photo courtesy Tieghan Gerard of halfbakedharvest.com
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