After I visited LA last month with Jesse, I fell in looooove with açai and pitaya (dragonfruit) bowls!!! Seriously, we went to the same acai bowl place 4 times in 6 days. I had never seen an acai or pitaya bowl place in Atlanta, so I’ve been missing it. Thank GOODNESS for Pitaya Plus existing because I made this absolutely perfect pitaya bowl at home with their stuff. Pitaya bowl topped with cocoa almond square bars, lightly toasted coconut flakes, sliced banana, and Qi’a (hemp seeds, chia seeds, and buckwheat groats). Sooosososoo good. Followed the bowl up with cleaning & hanging Christmas decorations around the house (hence the stars) before picking Leah up at the airport!!! She’s come awllll da way from Canada to visit for a week :DDD.
- 2 packets of pitaya plus
- 1 frozen banana, sliced
- 2-4 TBSP unsweetened almond milk
- any preferred toppings!
This recipe is sooo easy and wonderful! You will need a food processor. Place your frozen pitaya and frozen banana in a food processor. Add a dash of almond milk, starting with just 2 TBSP. Blend! Let it blend for 2-3 minutes, and it will become verrrry creamy and perfect. If you still have trouble blending, add 1 TBSP more of milk at a time until it blends. You don’t want it to become too runny though because it’s not as thick and luscious when it’s runny. Top with whatever you want!! This is the best part. It’s best with fruit and granola :)
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