London Acai + Almond Butter Bowls printable recipe

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London Acai + Almond Butter Bowls

1/4 cup old-fashioned oats

1/4 cup slivered almonds

1/4 cup chopped walnuts

1 1/2 tablespoons light brown sugar

pinch kosher salt

1 tablespoon currants (can sub raisins or dried cranberries)

1 frozen banana, broken into pieces

7 ounces frozen acai puree (I like the acai from Trader Joe's)

1 cup frozen tart cherries (or any other combination of frozen strawberries, blueberries, raspberries, or cherries to equal 1 cup)

3 tablespoons water

1/2 Granny Smith apple

1 teaspoon lemon juice, optional

Almond butter (Justin's Vanilla Almond Butter recommended)

In a skillet, toast the oats, almonds, walnuts, brown sugar, and salt over medium-low heat. Stir frequently until the sugar has melted and the oats and nuts are toasted. This mixture can burn quickly, so keep an eye on it. Remove to a piece of parchment paper and let cool.

Once cool, toss in currants. Set aside. 

In a high-powered blender, whir the banana pieces until somewhat blended. Run the acai packets under water for about 15 seconds. Break into pieces and add to blender along with 2 tablespoons water and 1/2 cup frozen cherries. Blend until smooth, stopping frequently as the blender will stop. You'll need to press the fruit down. A drink muddler is an excellent tool for this. Once smooth, add the remaining 1/2 cup cherries and 1 tablespoon water. Blend until thick and smooth. 

Quickly julienne the Granny Smith apple, tossing with a bit of lemon juice if not serving immediately. 

Place granola into two glasses or in the bottom of a bowl. Spoon acai puree on top. Add apple strips and a dollop of almond butter to each.

Serve immediately or cover with cling wrap and refrigerate for up to a day. 

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