Make This Vegan Acai Cherry Smoothie Bowl for Any Meal of the Day

Make This Vegan Acai Cherry Smoothie Bowl for Any Meal of the Day

Craving a healthy, yet delicious, breakfast recipe you can easily whip up on-the-go? Look no further than this vegan cherry açai smoothie bowl recipe!

I have adapted my recipe from my new Insta-friend, Summer, who goes by @nutri_mum. She also has a delicious raw treats business called @cleaneats_company. I love discovering people on Instagram that I can connect to! Often my recipe inspiration comes from small Instagram accounts from people that enjoy very similar food to me! I had seen a few cherry ripe smoothie recipes before but I loved all the ingredients in this one so I had to try it!  With Summer’s permission, I have tweaked the recipe and now I am sharing it here, too. (Because it’s a great recipe and it needs a blog post.)

I love that this recipe used açai and chocolate for a huge antioxidant hit. In typical me style, I’ve also added nut butter because I can’t go past it! Plus, it’s so good for hormone health I’m always finding ways to sneak some nut butters in wherever I can. I personally seem to struggle to make my smoothies really really thick and ice cream like (like banana ice cream) I always add way too much plant milk and it ends up too liquidy. I think for this recipe it’s most delicious very thick and so I’m going to keep practicing until I get it right.

You can definitely use fresh cherries for this recipe as well but frozen ones are more likely to give you that ice cream consistency. The recipe is vegan, dairy-free, gluten-free, and refined sugar-free.


For more tasty breakfast recipes, try making a batch of these vegan blueberry pancakes! Serve them with coconut yogurt or crunchy slices of plant-based bacon. The recipe calls for a handful of ingredients like oats, vegan milk, blueberries, and, of course, maple syrup.

You can also pair the pancakes with this vegan tofu scramble. In lieu of eggs, this scamble uses tofu. It also features chopped yellow onion, red pepper, corn, kale, and various seasonings.

This recipe was republished with permission from Hazel and Cacao.