I am thrilled to have the opportunity to partner with Chia Charge Switzerland in developing recipes using their delicious Coconut & Cashew Heaven Nut Butter. The first idea that came to mind was the superfood powered Acai Bowl because I happen to make this the day I was having guests over and one of my friends was on the Paleo diet. What I made for breakfast that day, I also served as a dessert, which worked wonderfully.
I made my own version of the Acai Bowl using agave syrup, coconut water, acai powder and of course Chia Charge’s Coconut & Cashew Heaven. Now, I know there’s a debate over whether or not agave syrup is certified Paleo, but we will go with the consensus that it is “Paleo-friendly”.
Check out the other tasty and healthy products from Chia Charge Switerland. They even have a Chiaocolate Pudding Nut Butter made from brazil nuts, agave syrup and maldon sea salt flakes. Yum!
INGREDIENTS (approx. 4 servings)
2 cups frozen mixed berries (450 g – I used a mixture of blackberries, raspberries and blueberries)
2 frozen sliced bananas
2 tbsp acai powder (25 g)
2 cups unsweetened coconut water (470 ml)
3 tbsp Chia Charge Coconut & Cashew Heaven Nut Butter (45 g)
1 tbsp agave syrup (20 g)
fresh fruit (I used mango, pomegranate and kiwi)
unsweetend coconut shavings
sliced raw almonds
- Place the frozen berries, frozen banana slices, acai powder, coconut water, nut butter and agave syurp and blend until smooth. The consistency should be a very thick smoothie, but still easy to pour.
- Pour the mixture into individual bowls and add your choice of toppings
- When your bananas are super ripe and a bit too mushy to eat anymore, slice them up and place in the freezer. This is a great way not to waste over-ripened bananas and you don’t need to add in ice to your smoothies. Also, it prevents me from making so much banana bread.