I’m not sure what is better about this Dairy-Free Coconut Acai recipe, its vibrant purple color or its amazing superfood powers!
Acai puree isn’t something I’ve used in the past, mostly because the brand I saw at the store had added ingredients like sugar and herbal ingredients I didn’t recognize.
It wasn’t until I was sent a new cookbook based on superfood ingredients that acai came back on my radar. The cookbook is called Food With Benefits: The JingSlingers’ Delicious and Game-Changing Organic SuperFood Recipes of Gluten-Free & Sugar-Free, Paleo, Vegan & Omnivore Comfort Foods and it’s from two super cool people I got to see in action at last year’s Bulletproof Conference:
I had more recently heard Joy and Jay interviewed on Bulletproof Radio and was so impressed with their knowledge of using superfoods and herbs in super-powered recipes. Joy was kind enough to send me a copy of their cookbook and I actually read it cover to cover, finding inspiration on each and every page.
I’ll admit that many of the recipes need ingredients that I do not have, but I’m taking baby steps to incorporating some of the products they recommend. I love that there is a big section at the beginning of the book that describes the various superfoods in detail. And, of course, the book is made up entirely of recipes using those ingredients, including desserts, main dishes, smoothies, soups, baked goods, and beverages.
For now, the book inspired me to make my very first acai bowl (acai is purported to have anti-inflammatory properties). I adapted the recipe from the book using the ingredients I had, plus for some of my preferences (for example, all of the recipes in the book are sugar-free, but I can’t tolerate non-nutritive sweeteners, so I ended up using a little bit of maple syrup). I also left out all of the other optional ingredients because I didn’t have them on-hand, but they included items like rose water, and E3Live Blue Majik Powder.
After searching a little more at the health food store, I found frozen acai packets (this one is similar) with no other ingredients than the puree itself. This is arguably a warm weather treat, but it hit the spot on one of the recent record-breaking HOT days we’ve had here in California:
Here’s my printable recipe:Print
This recipe is inspired by the Acai Triple Berry “JingLato” from the “Food With Benefits” cookbook.
- 1 1/2 packets unsweetened frozen acai
- 1 frozen banana
- ½ cup frozen wild blueberries
- ½ cup full-fat coconut milk
- 1 teaspoon sunflower or soy lecithin powder
- 1 teaspoon acai berry powder
- 1 tablespoon pure maple syrup
- 1 tablespoon collagen powder (leave out for vegan)
- Combine ingredients in a high-speed blender and process until smooth. Serve cold.
Items recommended for this recipe (some affiliate links included where I earn a small commission if you purchase using them):
- BPA-free, organic, full-fat coconut milk
- Sunflower lecithin powder
- Acai berry powder
- Collagen powder
- High-speed blender
Have you ever seen a unicorn’s tail? Apparently it’s rainbow-ed too, hee hee:
Full disclosure: this is not a sponsored post, but I received a complimentary copy of the cookbook from Joy and the bowl from Uncommongoods.com. All opinions are my own.
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