Breakfast
Pineapple Acai Bowl Chia Pudding
May
Recently I posted a recipe for a Coconut Yogurt Chia Pudding and I talked a bit about why I love Chia Seeds so much, and how getting them into recipes in creative ways is really important for me. They are my primary source for Omega-3s, a fatty acid that is vital for brain function, and I eat them pretty much every day. At first I mostly rocked them in traditional, fruity chia puddings. Then I got a bit bored of that. So I’ve been mixing it up now. I like to put them in my green smoothies, and have started getting the ground meal into crusts and crackers and such. Today I’m going to share a recipe for an Acai Bowl Chia Pudding, which is same same but different as most fruity Chia Puddings. (If you haven’t been to Thailand you probably won’t get that).
I Love a Beautiful Purple Closeup of an Acai Bowl!
It’s similar (same same) because it’s basically a really fruity chia pudding, but it’s different in that the frozen Acai Bowl aspect of it makes it uber refreshing, especially in the tropical heat of Bali.
Acai has a decadent, dark, rich berry flavor. I find that it mixes magically with anything tart or sour, particularly berries and pineapple. And I talk about this pretty often – having a significant amount of fats in a recipe allows the flavor to deepen and last longer. The young coconut meat and the chia seeds play this role in this dish. I commonly use young coconut meat as a base for an Acai Bowl for this reason. And because it’s delicious!
Last but not least, I added a superfood boost with some Red Maca Powder, which is my favorite of all the Maca Powders. It has an almost baked, savory flavor. I use it in a lot of dehydrated recipes, including my pizza crust.
[amd-zlrecipe-recipe:65]Makes 3 cups or 2-3 acai bowls.
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