This one time… I wanted to faceplant into breakfast.
You might remember earlier this year when I got a little obsessed with making my own açaí bowls. Full disclosure: I’d barely ever eaten one from a café, but I started blending my own at home and posting photos on Instagram. I included them in my monthly favorites, but I never posted a formal recipe at the time. I used frozen açaí puree packs (Whole Foods carries them, and you can buy them on Amazon too), blitzed them with frozen coconut meat or a splash of coconut milk, and topped the thick, tart base with berries, granola, banana and yes—chocolate chips. Because what doesn’t need a few chocolate chips?
Back then I didn’t share a recipe because the method felt too simple: thaw a little, blend until thick and creamy, and pile on toppings. There are sweetened and unsweetened puree options; the sweetened packs I used have evaporated cane juice, which I love, but if you use unsweetened you can always add a bit more fruit for sweetness.
For a while—especially during pregnancy—I lost interest in virtually everything edible. But recently the craving returned. Not for a smoothie or a warm bowl, but for that cold, velvety açaí texture and all the crunchy, juicy toppings. If you know me, texture is the most important part of a dish, and an açaí bowl is basically an excuse to combine creamy, crunchy, tart and sweet elements in one spoonful.
This time I leaned into autumn flavors. Think sliced figs at their peak, bright pomegranate arils, toasted coconut and toasted sliced almonds for crunch. Bananas bring essential creaminess to balance the tartness of the açaí and the pomegranate. And then there’s the topping that really elevates this bowl: vanilla bean cashew butter.
Most açaí bowls use peanut or almond butter, but cashew butter is decadently rich and silky. Adding vanilla bean paste gives it a warm, floral sweetness that pairs beautifully with figs and pomegranate. I made a batch of cashew butter and guarded it closely—saving spoonfuls specifically for these bowls.
Even though the days are cooling and people are switching to warm breakfasts and oatmeal, I’m squeezing in a few more mornings of frozen bowls (and iced coffee, and yes, maybe some ice cream). This recipe is quick: you puree the frozen açaí with a little coconut milk and vanilla until it’s thick and spoonable, then arrange the banana, figs, coconut, pomegranate and almonds on top. Finish with a generous drizzle of the homemade vanilla bean cashew butter.
Below is the complete ingredient list and simple instructions for both the bowls and the cashew butter. The açaí base is straightforward and forgiving—add an ice cube if your puree started to thaw, or a frozen banana for extra creaminess. The cashew butter takes a few minutes in a high-powered food processor but yields a smooth, spreadable butter that keeps in the fridge for a week or more (or at room temperature for a few days if you’ll eat it fast).
Autumn Acai Bowls with Vanilla Bean Cashew Butter
Ingredients
- 14 ounces frozen açaí 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 melted coconut oil
- pinch salt
Instructions
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In a blender, puree the frozen açaí with the coconut milk and vanilla extract. If the puree has softened, add an ice cube or two. Blend until smooth, thick and creamy. Divide between two bowls and top with sliced bananas, figs, toasted coconut, pomegranate arils and toasted almonds. Drizzle generously with the vanilla bean cashew butter and serve immediately.
Vanilla Bean Cashew Butter
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Place cashews in a high-powered food processor and blend until smooth and creamy, about 6–8 minutes. Scrape down the sides periodically. Once the mixture is buttery, add the melted coconut oil and vanilla bean paste. Blend until fully combined, then add a pinch of salt and taste, adjusting if needed.
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Store the cashew butter in a sealed container in the refrigerator. If you’ll eat it within a few days, you can keep it at room temperature, but refrigeration will extend its shelf life.
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