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Autumn Acai Bowls with Vanilla Bean Cashew Butter

5 from 1 vote
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  • 14 ounces frozen acai puree
  • 1/3 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 bananas, sliced
  • 1 cup sliced figs
  • 1/2 cup flaked + unsweetened toasted coconut
  • 1/3 cup pomegranate arils
  • 1/4 cup toasted almonds

vanilla bean cashew butter

  • 10 ounces raw, unsalted cashews
  • 1 1/2 tablespoons vanilla bean paste
  • 1 teaspoon coconut oil, melted
  • pinch of salt


  • In a blender, puree the frozen acai puree with the coconut milk and vanilla extract. If your puree defrosted a bit, you can add in an ice cube or two. Puree until smooth and thick and creamy. Serve immediately in two bowls, then cover with sliced bananas, figs, coconut, pom arils and almonds. Drizzle generously with cashew butter!

vanilla bean cashew butter

  • Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and vanilla bean paste, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
  • Store in a sealed container, preferably in the fridge. I go by the rule though… if I am going to eat it within 3-4 days, I do not refrigerate!

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