Brazilian Vegan Açai Bowl with Tropical Fruit Salsa and Coconut Granola

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups frozen açai puree 1 cup unsweetened almond milk 1 banana, peeled and sliced 1 cup mixed tropical fruits (mango, pineapple, kiwi) 1/4 cup freshly squeezed orange juice 1 teaspoon lime zest 1 tablespoon chopped fresh mint leaves 1 cup shredded unsweetened coconut 1 cup rolled oats 1/2 cup almond flour 1/4 cup coconut oil, melted 1/4 cup pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt

Instructions

1. In a blender, combine the frozen açai puree and almond milk until smooth and creamy.
2. Divide the açai mixture among six bowls.
3. To prepare the tropical fruit salsa, combine the sliced banana, mixed fruits, orange juice, lime zest, and chopped mint leaves in a bowl. Toss gently to mix.
4. Spoon the fruit salsa over each bowl of açai mixture. e) To make the coconut granola, preheat the oven to 350°F (175°C). In a large mixing bowl, combine the shredded coconut, rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and sea salt. Mix well, then spread the mixture on a parchment lined baking sheet. Bake for 20 25 minutes, stirring occasionally, until golden brown. Allow to cool before breaking into chunks. f) Top each bowl of açai and fruit salsa with coconut granola.

Chef’s Insight

The key to a perfect Brazilian Açai Bowl is a thick and creamy açai mixture, combined with a vibrant and flavorful fruit salsa that complements the açai base. Don't skimp on the coconut granola - it adds crunch and texture to this decadent brunch dish.

Notes

This recipe is vegan, gluten-free, and dairy-free.