
PB+J Açaí Bowl {Recipe}
Nut butter, frozen açaí, and homemade raw granola make for the perfect breakfast bowl.
One of the world's best sources of vitamin C and antioxidants, açaí is a true superfood—which means that you can eat this raw peanut butter-and-jam açaí bowl, from Maz Valcorza's The Naked Vegan: 140+ Tasty Raw Vegan Recipes For Health And Wellness, any time of the day and feel great.
Serves 4
What You Need:
For the Raw Granola:
1 cup shredded coconut
1 cup coconut flakes
3 cups goji berries
1 cup cacao nibs
1 cup flaxseed meal
1 tablespoon vanilla powder
3 tablespoons water
For the Berry-Chia Jam:
2 cups raspberries
4 tablespoons coconut nectar
4 tablespoons water
½ teaspoon vanilla powder
2 tablespoons white chia seeds
For the bowl:
2 7-ounce packets of frozen açaí berries
2 cups frozen chopped bananas
4 tablespoons raw cacao powder
4 large medjool dates, pitted
4 tablespoons peanut butter
1 cup coconut milk
To serve:
1 banana, sliced
1 cup Raw Granola
4 tablespoons cacao nibs
4 tablespoons peanut butter
4 tablespoons Berry-Chia Jam
What You Do:
1. For the Raw Granola, in a mixing bowl, toss together ingredients until well combined, adding water in small amounts as needed if mixture is too dry. Spread mixture onto dehydrator trays lined with non-stick sheets. Dehydrate at 105 degrees for 12 hours. Remove non-stick sheets and flip granola over, place on mesh trays, and dehydrate for another 6 hours. Once set, break into small clusters and store in a sealed conatiner.
2. For the Berry-Chia Jam, into a blender add all ingredient except chia seeds, and blend until smooth. Pour into a clean, airtight jar and stir in chia seeds until the seeds have absorbed the liquefied and expanded to create a jam-like consistency. Seal jar and store in refrigerator.
3. For the bowl, into a blender, add all ingredients and blend on high until smooth, scraping down sides as needed.
4. To serve, divide mixture among four bowls. Arrange banana slices over each, then sprinkle with the Raw Granola. Top with 1 tablespoon each of the cacao nibs, peanut butter, and Berry-Chia Jam. Serve immediately.
Photo courtesy of Murdoch Books
Friends Open Eatery Inspired by Impossible Burger
Monty's Good Burger will open at the Riverside Foodlab in California's Inland Empire with a menu structured around the Impossible Burger.
Read More »
Vegan Black & White Sushi Rolls {Recipe}
With color-contrasting rice, electric-pink pickled turnips, and verdant avocado, these rolls are as appetizing to the eyes as they are to the tastebuds.
Read More »
Vegan Cashew Ricotta Stuffed Shells {Recipe}
Thanks to creamy cashew ricotta, enjoying this classic dish has never been easier.
Read More »
Vegan Overnight Apple Ginger Muesli {Recipe}
Creamy-dreamy, sweet-and-spicy muesli just became our new favorite on-the-go breakfast.
Read More »
You + Chia = Vegan Bliss
Sprinkling a little extra chia on all of your favorite dishes goes a long way.
Read More »
More Flashbacks
- Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}
- Cardamom Lemon Cream with Blackberries {Recipe}
- 4 Responses When Someone Asks Where You Get Your Protein
- Vegan Lemon Meringue Pie Tarts {Recipe}
- 7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party
- 5 Vegan Horchata-Flavored Sweets Were Craving
- Vegan Matcha Pudding {Recipe}
- A Vegan Bodybuilder's Guide to Getting All the Nutrients You Need
- Beefy Vegan Beet Burgers {Recipe}
- Make Your Veganism Easier With These 5 Meal-Planning Sites
- 10 Tools Every Vegan Kitchen Needs
- The 9 Best Vegan Passover Recipes
- 10 Vegan Easter Candies We Want To Find in Our Easter Basket
- Vegan Soft-Batch Sugar Cookies with Buttercream Frosting {Recipe}
- The Vegan Guide to Passover Seder
- The 5 Vegan Chefs Chloe Coscarelli Can't Get Enough Of
- Vegan Spring Tortilla Soup {Recipe}
- Vegan Pineapple Upside-Down Cake {Recipe}
- 5 Ways to Celebrate Spring with a Vegan Twist
- 7 Vegan Wine Pairings for Spring