Who actually knows with 100% certainty how to pronounce açaí??

Cole had been wanting to try an açaí bowl for years, so when we had the chance in LA a couple weeks ago, we took it! We split an açaí bowl from Roots & Rye. I believe my exact words were, “This is ten times better than I was anticipating!” What sold us was the chia pudding texture and toasted coconut bits.

So when we got back to Spokane, we immediately sought out a place close to home that makes açaí bowls. However, we had difficulty finding ones with chia pudding, so we opted to make our own instead.

We wanted to use as many ingredients as we could that we normally keep at the house, while still keeping it fairly macro-friendly. That being said, our “açaí” bowls had zero açaí actually in them! I guess a more appropriate name would be Berry Bowl 🙂

Berry Puree (bottom layer):
1 cup frozen mixed berries
1/3 cup unsweetened vanilla cashew milk
1/3 cup plain Greek yogurt

We used our Vitamix to blend these ingredients together. The trick here is creating a very thick base. We chose to leave this in the freezer for a while to let it harden. You can also buy true açaí smoothie packs or powder for your base.

Chia Pudding (middle layer):
2 Tbsp chia seeds
2/3 cup unsweetened vanilla cashew milk
1/2 tsp vanilla extract
1 Tbsp sweetener (maple syrup, honey, Stevia, etc)

The chia pudding is best if made the day prior and let sit overnight to allow the chia seeds to soak up as much liquid as possible. However, you can get away with letting the mixture sit for just an hour or two, but the pudding will be slightly more runny.

Toppings:
Fruit (we chose banana, blackberries, and raspberries)
Granola
Shredded coconut
Mini chocolate chips (or cacao nibs)
RXBAR vanilla almond butter*
Honey

Arrange desired toppings over the bowl and enjoy! These are some of the toppings that Cole and I opted for; however, there are a TON of other options.

The nutrition facts / macros vary quite a bit on these bowls depending how much and what you put into it. For our first bowls, Cole’s was 615 cals (75 carb, 22 protein, 25 fat) and mine was 324 cal (47 carb, 8 protein, 13 fat).

This was a humble reminder of how much we have to learn before our bowls taste anywhere near as good as the ones from Roots & Rye! The first step to creating something great is by simply taking a chance and starting.

If you have any good açaí bowl suggestions, we’d love to hear them! Comment below!

We plan on making these bowls a lot more, so I’m sure our recipe will be tweaked over the next few months. Stay tuned…

*Use code COLE15 for 15% off + free shipping on your RXBAR.com order