15 Acai Berries recipes
Acai berries have gained considerable popularity for some time now due to their high antioxidant and healthy fatty acid content. Studies suggest that this exotic Amazon berry is a powerful anticancer and anti-inflammatory agent with beneficial effects on cardiovascular health in particular. Most of the benefits of the berry are a result of the anthocyanins antioxidants responsible for their dark purple color.
Acai berries also acts as a natural digestive purifier, cleansing the liver and kidneys by processing and eliminating toxins from the body. It also keeps your skin baby smooth without breaking a sweat
- 1 cup almonds (or nut of choice)
- 12 fresh medjool dates
- 1/4 cup shredded coconut
- 1 1/2 cups cashews (soaked overnight in water)
- 1/2 400mL tin of coconut cream
- 1/4 cup coconut sugar
- 1/4 cup acai powder
- 3 tbsp melted coconut oil
- 1 tsp vanilla
- 1/2 cup strawberries
- 1/2 cup blueberries
- 1/2 400mL tin coconut cream
- 1/4 cup coconut sugar
- 3 tbsp acai powder
- Paleo Hero toasted muesli
- Combine base ingredients in a food processor until it starts to stick together, but is still a little crumbly.
- Press base into bottom of a lined cake tin (I used a rectangular 22cm x 9cm tin).
- Combine all filling ingredients in a high speed blender and process until smooth and creamy.
- Pour filling over base.
- Combine topping ingredients (except muesli) in a blender and pour gently over the filling.
- Place in freezer overnight to set.
- Remove from freezer 2 hours prior to cutting.
- Top with Paleo Hero toasted muesliprior to serving.
- Store in fridge.
3 Oz. Frozen Açaí Juice
1 C. Fresh Mixed Berries, Divided
1/2 C. Frozen Mixed Berries
1/4 C. Fat Free Milk
1 Banana, Sliced & Divided
5 Whole Raw Almonds
1 Tbsp. Toasted Coconut Chips
1 Tbsp. Low Fat Granola
1 Tsp. Chia Seeds
Toss your frozen Açaí juice (or smoothie pack) into the bottom of a blender or food processor with 1/2 c. fresh mixed berries, 1/2 c. frozen mixed berries, the milk and half of the banana.
Blend to your liking.
Pour the mixture into a bowl and top with the remaining fresh berries, almonds, coconut chips, granola, and chia seeds.
Serve right away and enjoy!
- 14 ounces frozen acai puree
- 1/3 cup coconut milk
- 1 teaspoon vanilla extract
- 2 bananas, sliced
- 1 cup sliced figs
- 1/2 cup flaked + unsweetened toasted coconut
- 1/3 cup pomegranate arils
- 1/4 cup toasted almonds
VANILLA BEAN CASHEW BUTTER
- 10 ounces raw, unsalted cashews
- 1 1/2 tablespoons vanilla bean paste
- 1 teaspoon coconut oil, melted
- pinch of salt
- 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.
- 1 frozen unsweetened acai pack (100g)
- 1/2 cup unsweetened vanilla almond milk
- 1 large overripe frozen banana
- 1 pitted Medjool date
- 1 tbsp cacao powder
- 1/4 of an avocado
- Toppings: cacao nibs, unsweetened shredded coconut, sliced banana, granola
- Break acai pack into fourths using a sharp knife. Place acai along with the rest of the ingredients (except toppings) in a high-speed blender or food processor and blend until smooth and creamy. If using a nutribullet, you will have to continuously shake it in order to blend properly since it is much thicker than a typical smoothie. Breaking the acai into smaller pieces will make it easier to blend.
- Top with desired toppings.
For the bowl:
- 1 large medjool date , pitted and soaked in warm water until soft
- ½ cup/120ml coconut milk (either light or regular )
- 1 Tablespoon/12g chia seeds
- 1 or 2 brazil nuts
- 1 small raw beet, peeled and finely chopped (or grated if you don’t have a high speed blender)
- ½ cup/75g frozen mixed berries (I like a blend of raspberries and blueberries)
- 1 3.5oz/100g package of %100 frozen acai , run under warm water to thaw slightly
For the toppings:
- 1 Tablespoon/5g unsweetened coconut flakes
- 1 Tablespoon/10g hemps seeds
- Sliced fresh fruit and berries
- Start by soaking the medjool date while you prepare peel and chop or grate the beet.
- Place the coconut milk , chia seeds brazil nuts and drained soaked date in theblender and blend on high until smooth.
- Add the chopped or grated beet, frozen mixed berries and slightly thawed acai packet. Blend on high, scraping down sidesas necessary until thick and smooth.
- Serve immediately in shallow bowls with toppings or as a smoothie in a tall glass. Alternatively you can prepare the bowl ahead of time the night before and keep the bowl covered without the topping in the fridge overnight.
- Ice Cream
- 5-6 frozen bananas
- 1 cup mixed berries
- 5-6 fresh mint leaves
- 4-6 Organic Burst acai berry capsules
- fresh fruit
- Add half of your frozen bananas to a high-speed blender or food processor. If using a blender, continue to push down the bananas with your tamper.
- Add in mint leaves, acai berry capsules and blend until evenly distributed throughout the ice cream.
- Slowly add in the remaining bananas until you have a thick uniform consistency like ice cream.
- Scoop out mixture into a bowl and add toppings of choice.
If you are having issues blending bananas with your blender, add half of a fresh banana, almond milk or water.
- 1/2 cup steal cut oats or use gluten free oats if needed
- 1 1/2 cups coconut milk or almond milk plus more if needed
- 1 teaspoon vanilla bean seeds removed or 1 vanilla
- 2 black tea bags
- 2 tablespoons honey or to taste
- fresh berries pistachios and honey, for topping
Acai berry ripple
- 1 cup frozen or fresh berries I used frozen black berries and Blueberries
- 2 tablespoons Acai Powder
- 1 tablespoon pure maple syrup or honey
- 1/2-3/4 cup full-fat canned coconut milk
- 1/4 cup roasted shelled pistachios
- In a saucepan over medium-high heat, combine 1/2 cup water, the coconut milk (or almond milk), the oats, vanilla bean, tea bags and a pinch of salt, bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the oats are tender and creamy, about 20-30 minutes. Remove the tea bags and use a fork to squeeze them dry against the pan to release the steeped tea into the porridge. Remove the vanilla bean. Stir in the honey and add milk to reach your desired consistency.
- While the oats are cooking, prepare the acai ripple. Add the berries, acai powder, maple syrup and 2 tablespoons water to a blender or high powered food processor. Blend until smooth.
- Add the coconut milk and pistachios to a high powdered blender or food processor. Blend until completely smooth, about five minutes. Be sure to scrape the sides down if needed throughout blending.
- 1/2 cup milk of choice
- 1/2 cup canned coconut milk or more milk of choice
- 1/4 tsp pure vanilla extract
- tiny pinch salt (to bring out the sweetness)
- 1 overripe frozen banana OR 3/4 cup Thai coconut meat
- 1 tbsp acai powder (found at Whole Foods or online)
- sweetener of choice, as desired
Blend all ingredients together until smooth. Pour into a bowl and top with your favorite granola, shredded coconut, and/or fresh berries.
Note: The acai bowls will be much richer if you opt for the canned coconut milk, but lower in fat and calories if you use 1 cup milk of choice (such as almond milk), so choose whichever option best fits your dietary needs.
- 1 pack frozen acai (I usually buy Sambazon smoothie packs)
- ½ frozen banana (any time a banana is about to go bad, I cut it into chunks and freeze it, so I always have these on hand)
- Heaping ½ – ¾ cup fresh fruit (usually mixed berries, but depends on what I have on hand—pineapple is awesome or I’ll use fresh banana)
- 1/3 cup coconut milk (any nut milk works, too) + more if it’s too thick
- 1 tbsp apple cider vinegar
- 1 tbsp hemp seeds (or any seed you like)
- 1 tbsp protein powder (optional—I don’t always add this)
- ¼ cup granola
- Handful berries
- ½ banana, sliced
- Put all the main ingredients in a blender until smooth. If too thick, just keep adding a little coconut milk until it reaches the desired consistency.
- Add your toppings.
- 1 unsweetened acai berry pack (100g)
- 1 cup frozen mango chunks
- 1 small frozen banana
- ¼ of a medium avocado
- 1 cup spinach
- ¼ cup almond or soy milk
- ¼ cup water
- 1 tablespoon ground flaxseed meal
- Optional: 1-2 teaspoons maple syrup
- ¼ of a banana
- Ground cinnamon
- ⅛ of a fresh mango
- 1 tablespoon dried cherries
- Granola or cluster cereal
- 1 teaspoon sweetened cacao nibs
- Drizzle of cashew butter
- Remove acai pack from the freezer and allow it to sit out for 10 minutes to thaw a bit before making your acai smoothie.
- Add acai pack, mango, banana, avocado, spinach, milk, water, and ground flaxseed to the blender. Blend until smooth (usually takes me more than 1 blender cycle), adding additional liquid if necessary, and taste for sweetness. Add maple syrup if desired, but I usually forgo it since I am adding sweet toppings.
- Pour the acai smoothie into a bowl and top with your desired toppings. Enjoy immediately.
- 2 packets acai puree packs (I use Sambazon brand- found at Whole Foods or Costco)
- 1 cup blueberries (divided)
- 1 ripe banana, sliced (divided)
- 10 medium strawberries, sliced (divided)
- 1 tablespoon maple syrup
- 2–3 mint leaves
- 1/2 cup favorite granola (gluten free if desired)
- 2 tablespoons unsweetened coconut
- Blend acai packets, 1/2 cup blueberries, 1/2 the banana, 3-4 strawberries, maple syrup, and mint leaves in food processoruntil blended smooth.
- Transfer to bowl and top with the remaining fresh berries, granola and unsweetened coconut.
For cranberry crunch:
- 1/2 cup raw slivered almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dried unsweetened cranberries
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut oil (liquid)
- pinch of nutmeg
- pinch of sea salt
For one acai bowl:
- 1 frozen acai pack serving
- 1/3-1/2 cup cooked pure pumpkin puree (depending on how pumpkin-y you want it)
- Scant 1/4 teaspoon pumpkin pie spice
- 1/2 cup milk of choice
- Optional: Stevia, honey, or maple syrup to sweeten
- Preheat the oven to 300 degrees and grease a standard cookie sheet with olive or coconut oil.
- In a large bowl, combine all crunch ingredients and stir well.
- Spread the crunch ingredients onto the cookie sheet in an even layer. Bake for 18-20 minutes, until fragrant and toasted, flipping once halfway through. Let cool completely before storing in a covered container. You can also stir in some chocolate chips after cooling if you’d like!
- To make your acai bowl, add the acai pack, milk, pumpkin, pumpkin pie spice, and optional sweetener to a blender. Blend on high until smooth.
- To serve, pour the acai base into a bowl and top with the cranberry crumble.
Ingredients to blend (makes 1-2 bowls, depending on your appetite):
- 1/2 cup Purely Elizabeth Ancient Grain Gluten Free Organic Oatmeal, soaked overnight in water (enough water to cover the oats)
- 1 unsweetened acai smoothie pack
- 1/2 water or coconut water
- 1/2 cup strawberries (fresh or frozen)
- 1/2 frozen banana
- 1 cup kale
- 3 fresh strawberries
- 1/2 banana
- 1/3 cup Purely Elizabeth Ancient Grain Gluten Free Granola.
- Dang Coconut Chips.
- 1 tbs Windy City Organics Dastony Raw Organic Cashew Butter.
- Frontier Coop Organic Raw Cacao Nibs.
- 1 Packet Unsweetened Sambazan Frozen Açaí Berry Packets or Powder
- 1 Ripe Banana (fresh or frozen)
- 1 Tablespoon Unsweetened Cocoa or Raw Cacao Powder
- 1 Tablespoon Gelatinized Maca Powder
- 1/4 Cup Almonds (or any nut/seed)
- 5-7 Drops of Vanilla Stevia – or to Taste
- 1 Cup of Milk or Milk Alternative (Coconut, Almond, Rice, Hemp, etc.)
- 2 Cups of Ice
- Place the Frozen Acai, Banana, Chocolate, Maca, Stevia, Almonds & Milk into the VitaMix.
- Starting at Variable Speed 1 and working your way to 10, blend the ingredients until smooth – using your tamper if necessary.
- Add in ice and turn the VitaMix back up to 10, then ‘High’ immediately. Use your tamper to push the ingredients into the blades until the mixture is smooth.
- When it’s finished, you should see 4 lumps form at the top of the container. Turn your VitaMix off and serve with optional toppings!
- Store leftovers in airtight container or popsicle molds in the freezer. The mixture can easily be re-blended in your VitaMix again.
1 cup Almond Milk
1 Sambazon Acai Smoothie Pack (or 6 oz of Samabazon Smoothie drink – if you use the smothie drink do not add Almond milk)
1 Tbsp Honey
1/2 cup blueberries
7 mango chunks, frozen
7 pineapple chunks, frozen
4 strawberries, frozen
Granola with almonds (Kashi Vanilla Almond GoLean Crunch)
Unsweetened shredded coconut
Run Acai pack under warm water and break into chunk.
Add all ingredients, in the order listed, into a blender.
Select “Frozen Yogurt/ Ice Cream” option or blend until smooth. You have to play with consistency, it should be thicker than a smoothie, but thinner and ice cream.
Top with some or all of the toppings listed.