Upon returning from Hawaii, Sophie (@coconutandbliss) and I made it our mission to recreate out favourite acai bowl of all time from Kalalea Juice Hale in Kauai. We were obsessed with the ‘King Kong’ acai, blended with banana, cacao and almond milk… but it was the toppings that really set it apart. The Kalalea bowl was topped with homemade granola (we are going to try our best to recreate this asap!), roasted macadamias, goji berries, cacao nibs, coconut, cinnamon, cacao syrup and a homemade, creamy coconut peanut butter.
We have created a recipe that we think is pretty similar – good enough to have been my breakfast every single day since I’ve been home.
For more of our favourite spots in Hawaii, check out my latest blog post here.
2 frozen acai sachets, we use amazonia unsweetened
2 frozen bananas
2 tbsp cacao powder
1 tbsp mesquite powder, optional
1 tbsp acai powder, optional
1 1/2 tbsp peanut butter
1 tsp raw honey, optional
1/8 tsp Himalayan salt
1/4 tsp cinnamon
2-3 tbsp coconut milk or almond milk
Coconut peanut butter sauce
2 tbsp peanut butter
1 tbsp coconut oil, melted
- To make coconut peanut butter sauce, mix ingredients in a small bowl. Set aside.
- Combine all acai ingredients in a high power blender, blend until smooth and creamy.
- Transfer to bowls and top with your choice of granola (we use Purely Elizabeth Ancient Grain gluten free granola which was purchased in Hawaii), goji berries, banana, cacao nibs, coconut flakes and drizzle with coconut peanut butter sauce.