Peanut Butter & Jam Acai Bowl

Serves 4

One of the world’s richest sources of vitamin C and antioxidants, the acai berry grows wild and abundantly in the Amazon. Acai bowls are the business — bursting with nutrition, and so refreshing, especially when it’s hot outside. I’ve become seriously addicted to this peanut butter, jam and acai combo.

Acai bowl

2 x 200 g (7 oz) packets of frozen acai berries

400 g (14 oz/2 cups) frozen chopped bananas

4 heaped tablespoons raw cacao powder

4 large medjool dates, pitted

2 heaped tablespoons organic peanut butter (or almond or macadamia butter)

250 ml (9 fl oz/1 cup) Coconut mylk

To serve

1 banana, sliced

120 g (4¼ oz/1 cup) Sadhana original-blend grawnola

4 heaped tablespoons cacao nibs

4 heaped tablespoons organic peanut butter (or almond or macadamia butter)

4 heaped tablespoons Raspberry chia jam

• Blend all the acai bowl ingredients in a high-speed blender on high speed until super smooth, using a tamper to push the mixture onto the blades, as it’s quite thick.
• Divide the acai mixture among four bowls. Arrange some banana slices over each one, then sprinkle with the grawnola. Top with 1 heaped tablespoon each of the cacao nibs, peanut butter and chia jam. Serve straightaway.