Pumpkin acai bowl with cranberry crunch

A holiday twist on the class acai bowl! This is gluten-free, vegan and extremely fast to put together.



For cranberry crunch

For one acai bowl


  1. 1. Preheat the oven to 300 degrees and grease a standard cookie sheet with olive or coconut oil.
  2. 2. In a large bowl, combine all crunch ingredients and stir well.
  3. 3. Spread the crunch ingredients onto the cookie sheet in an even layer. Bake for 18-20 minutes, until fragrant and toasted, flipping once halfway through. Let cool completely before storing in a covered container. You can also stir in some chocolate chips after cooling if you’d like!
  4. 4. To make your acai bowl, add the acai pack, milk, pumpkin, pumpkin pie spice and optional sweetener to a blender. Blend on high until smooth.
  5. 5. To serve, pour the acai base into a bowl and top with the cranberry crumble.


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