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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
Ingredients
Scale
For cranberry crunch
- 1/2 cup raw slivered almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dried unsweetened cranberries
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut oil (liquid)
- pinch of nutmeg
- pinch of sea salt
For one acai bowl
- 1 frozen acai pack serving
- 1/3–1/2 cup cooked pure pumpkin puree (depending on how pumpkin-y you want it)
- Scant 1/4 teaspoon pumpkin pie spice
- 1/2 cup milk of choice
- Optional: Stevia, honey or maple syrup to sweeten
Instructions
- 1. Preheat the oven to 300 degrees and grease a standard cookie sheet with olive or coconut oil.
- 2. In a large bowl, combine all crunch ingredients and stir well.
- 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. 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. To serve, pour the acai base into a bowl and top with the cranberry crumble.
Nutrition
- Serving Size: 6