Acai Waffle Sundae.
This is totally a summer non-recipe recipe.
We’re making a smoothie puree and throwing it on top of… a waffle.
Do you have so much secondhand embarrassment for me right now?
It works though, I swear!
I realize that I’m a walking cliché and even worse, a walking cliché from, like, 2014, with my acai puree here. I first made an acai bowl here at home when I was pregnant with Max, but it wasn’t until this past year when I had a bowl at a local juicery that I fell in LOVE with.
Like majorly in love. It has peanut butter and banana and even some super dark chocolate and I want to drive and get one every single day.
But I don’t.
Instead! I do things like this.
These days I can find frozen acai puree easily (I find mine at whole foods and use sambazon) which wasn’t always the case. Before, I’d save it to make something extra-special or save it for a Saturday morning and make a killer smoothie bowl.
Or, at least what I THOUGHT was a killer smoothie bowl. Heads up: THIS is a killer smoothie bowl. See that? Killer.
Since it’s more accessible now, I don’t mind experimenting with different recipes and a few weeks ago, I threw it all on top of a waffle. Kind of like a good, old belgian waffle, though I’m sure just speaking those words in the presence of acai puree is blasphemy.
If you love the tart and not-super-sweet acai flavor though, you’ll love this. And if you don’t, try it out with banana soft serve (frozen bananas, pureed) instead! The toppings are the most fun part. I love an assortment of berries, a sliced banana for extra richness, shredded coconut, crunchy granola, melty cashew butter and a sprinkle of fresh mint.
Bonus points for chopped chocolate. Obviously.
Now you know allllll about my current secret summer morning obsession – you know, when I don’t just want a smoothie and want to add even MORE to a waffle – and how I’m spending my time scooping smoothie puree on top of my doughy breakfast. Please let’s still be friends.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup unsalted butter, melted
- 2 frozen acai puree packets about 14 ounces
- 1 cup frozen blueberries
- 2 frozen bananas
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 banana, sliced
- 1 fresh peach, sliced
- 2/3 cup fresh blueberries
- 2/3 cup fresh sliced strawberries
- 2/3 cup fresh cherries, pitted and sliced
- 2/3 cup granola
- 1/4 cup cashew butter, melted
- 3 tablespoons unsweetened, shredded coconut
- fresh mint for garnish
Preheat your waffle iron the the highest setting.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and vanilla extract. Separate the egg, placing the egg white in the bowl of your electric mixer and the egg yolk in with the buttermilk.
Beat the egg white on high speed until stiff peaks form.
Stir the buttermilk and egg mixture into the dry ingredients until just combined. Stir in the melted butter until it’s combined – it will take a minute or two to incorporate. Fold the stiff egg whites into the batter and then fold almost all of the crispy bacon bits (I reserve some for topping) into the batter. Spoon 1/3 to 1/2 cup of batter into the hot waffle iron. Cook until crunchy and golden, about 2 to 3 minutes a piece.
In a high-powered blender, puree the frozen acai puree with the blueberries, banana, coconut milk and vanilla extract. You want it to be “scoopable,” so scoop a spoonful and place it in the center of each waffle. Build your sundae! Top with sliced banana and peach, blueberries, strawberries and cherries, a sprinkle of granola, drizzle of cashew butter and shake of coconut. Top it off with some fresh mint and a cherry. Devour immediately.
One heck of a delicious mess.