I love Acai. It’s a berry from the jungles of South America, which is usually picked where ever it grows wild, freeze-dried near by, blended and sent to us around the world in a powdered form. It doesn’t have much of a taste or sweetness but it packs a massive punch of antioxidants and Vitamin C and that’s good enough for me!
You can get Acai (as a frozen block of blended whole berry plus water) in freezers of select health stores nowadays, but the below recipes are for this Superfood in a powdered form.
I love working with superfood powders and this one is right at the top of my list. Let me know which recipe you like the best!
Hot Sesame Milk Acai Berry Latte
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1 tbsp tahini (raw or lightly toasted)
2 medjool dates, pitted
1 heaped tbsp Acai powder
1 cup hot water
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Pop all the ingredients in a blender and blend on high for 30 seconds. If your blender isn't very powerful, blend for longer to break down the dates fully. Transfer to a mug and enjoy.
No Dehydrator Choc Chip Acai Berry Cookies
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For the cookies:
1 cup dry cashews
1 cup raisins
1/2 cup desiccated coconut
3 tbsp coconut oil, melted
2 tbsp acai powder
2 tsp vanilla extract
1/4 tsp Himalayan salt
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For the chocolate chips:
¼ cup coconut oil, melted
¼ cup cacao powder
1½ tbsp agave or maple syrup
⅓ tsp Himalayan salt
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Process all the cookie ingredients except coconut oil, in a food processor until broken down. Add the oil and process again. Divide up the mixture into 5 equal portions, form them into balls and press flat greaseproof paper. Use your fingers or a spatula to smooth out the edges of each cookie.
-Prepare the chocolate chips by melting the coconut oil in a dehydrator or a double boiler, add the remaining chocolate ingredients, and stir until all the clumps are eliminated. Pour this over a clean teflex sheet or tin foil and transfer to the freezer to set for 10 minutes. Chop up the chocolate into desired sized chips. Press them into cookies and transfer the cookies to either the fridge or freezer to set. They can be stored in either and will keep for months.
Acai Tahini Salad Dressing
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For the salad:
2 heads sweet cos lettuce
100g fine asparagus
200g cherry tomatoes
2 figs
optional: avocado, coconut flakes
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For the dressing:
1/4 cup tahini
1/4 cup lemon juice
1/3 cup hot water
2 tbsp acai powder
1/2 tsp Himalayan salt
Pinch cayenne
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Blend all the salad dressing ingredients together. (I use a personal blender from @tribestuk which works great for smaller quantities.) Chop up the salad ingredients to your liking. Drizzle the dressing all over a white plate, assemble the salad veggies on top, drizzle a little more dressing and top with coconut flakes.
Raw Food Acai Bowl from The Uncook Book
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80g strawberries
50g blueberries
1 medjool date, pitted
1 tsp vanilla extract
2 tbsp Acai powder
1 ripe banana, chopped and frozen
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Transfer all ingredients except banana to a blender and blend to a paste. Add banana and, using a tamper, blend on a high speed setting. Transfer to a bowl and enjoy on its own or sprinkled with granola or anything else delicious and breakfasty.
Dairy Free Acai Cheesecake/ Ice cream Cake
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400g mixed berries, frozen
230g fresh strawberries, stalked
1 cup coconut oil, melted
3/4 cup soaked cashews
1/2 cup rice malt syrup
1/4 cup Acai powder
2 tbsp lemon juice
1/2 tbsp vanilla powder (or 1 tbsp extract)
1/2 tsp Himalayan salt
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Line the entire base of a 7 inch cake tin with frozen berries. (If your tin isn’t a spring form, line it with cling film first). Transfer all the remaining ingredients into a high speed blender and blend till smooth. Pour all of the creamy mixture over frozen berries and transfer to a fridge to set for a minimum of 3 hours. Turn the whole cake over onto a serving plate, then remove the tin.
Acai Berry Smoothie
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Handful pineapple chunks, frozen
1/2 banana, frozen
1 cup coconut milk
2 tbsp Acai powder
1/2 tbsp coconut nectar/ maple syrup
1 tsp vanilla extract
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Put all the ingredients into a blender and blend till smooth. Pour into a glass and serve.
Acai Dairy Free Cheesecake Pops [makes 20]
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For the pops:
1/2 cup Acai powder
2.5 cups soaked cashews
1 cup coconut oil, melted
2/3 cup xylitol
1/4 cup apple juice
1 cup (100g) fresh raspberries
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For the choc coating:
1 cup coconut oil, melted
1.5 cups cacao powder
1/3 cup agave nectar
1/2 tsp Himalayan salt
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Blend all the cheesecake pop ingredients on high. Open blender and scrape down the sides of the jug, blend again until creamy. Transfer to the fridge and let it set for a minimum of 3 hours, ideally overnight. Using a small ice cream scoop, form half spheres and insert a lollipop stick or straw into the middle of each. Transfer to a freezer for a minimum of 3 hours. Mix all the chocolate ingredients with a hand whisk till there are no lumps. Take a Cheesecake pop and dip it into chocolate sauce, one at a time. Turn it upside down and twist it around till you see the chocolate set, then place on a clean cold plate.
