Acai Bowl with Coconut & Cashew Heaven Nut Butter

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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!

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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)

For toppings:

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.


Swiss Crepes

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Back in college, our good friend Pablo would always make his French mother’s crepes on the first day of snow as this was a tradition in his home. I love this idea and decided to share this recipe on the first day of snow at Hinterberg. I wish I could share pictures of Hinterberg in deep deep snow, but the snowfall only lasted about 10 minutes and if I have to be honest, it was more like sleet. Nevertheless, I consider it snow and now the alps are beautifully topped with fresh white powder.

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I know crepes aren’t Swiss, but this is my husband’s recipe. His version is somewhere in between French crepes and Dutch pancakes. And I must admit, we eat these all year round because we often run out of bread on the weekends and they are just so good. I am starting to prefer these over American pancakes because you can make them savory and/or sweet and I always have to have one of each!

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