Autumn Acai Bowls with Vanilla Bean Cashew Butter
User Reviews
5
2 reviews
Excellent
Autumn Acai Bowls with Vanilla Bean Cashew Butter
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 14 ounces Acai purée frozen
- 1/3 cup coconut milk
- 1 teaspoon vanilla extract
- 2 banana sliced
- 1 cup figs sliced
- 1/2 cup coconut flaked, unsweetened, toasted
- 1/3 cup pomegranate arils
- 1/4 cup almonds toasted
vanilla bean cashew butter
- 10 ounces raw, unsalted cashews
- 1 1/2 tablespoons vanilla bean paste
- 1 teaspoon coconut oil melted
- pinch salt
Instructions
- In a blender, puree the frozen acai puree with the coconut milk and vanilla extract. If your puree defrosted a bit, you can add in an ice cube or two. Puree until smooth and thick and creamy. Serve immediately in two bowls, then cover with sliced bananas, figs, coconut, pom arils and almonds. Drizzle generously with cashew butter!
vanilla bean cashew butter
- Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and vanilla bean paste, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
- Store in a sealed container, preferably in the fridge. I go by the rule though… if I am going to eat it within 3-4 days, I do not refrigerate!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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