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Peanut Butter Acai Bowl

I recently purchased Hippie Lane: The Cookbook by Taline Gabriel. It is filled with deliciously ‘luxe’ wholefood recipes, split into four sections – Rise + Shine, Lunch Vibes, Dinner Dates and Sweet Fix. I have been an avid follower of Taline Gabriel on Instagram for a while now. Her food inspires me daily and thus, have put this into perspective for 2018.


I have never been one for New Year’s Resolutions, but I thought this year, I will finally jump on the bandwagon. Mine is to follow and maintain a healthy lifestyle by focusing on wholefoods (like fruits and vegetables, wholegrains, healthy proteins and fats), cutting down on refined sugar and processed foods, exercising daily and keeping up my water intake. 

I have a mega sweet tooth, so it will be a challenge, but one I am willing to give my 100%. I will still be posting about eats in Auckland, new products and adventures on here and on my Instagram and Facebook pages, plus will have the occasional treat now and then (my weaknesses are ice cream, chocolate, bao and fried chicken).

The plan is to also get back into cooking and making meals at home. Thanks to Taline’s beautiful book, Hippie Lane for kickstarting my healthy eating journey. 

First up…

Peanut Butter Acai Bowl

To me, this is the ultimate dessert for breakfast. It tastes like soft serve mixed with chocolate mousse. Dreamy. 

Slightly adapted from the recipe found in Hippie Lane: The Cookbook by Taline Gabriel. Serves 1.


Bowls – Ingredients

  • 1 frozen banana, chopped
  • 1 cup frozen raspberries
  • 1 heaped tablespoon of acai berry powder (I used Matakana Superfoods)
  • 1 tablespoon 100% dark cocoa powder (I used Avalanche)
  • 1 tablespoon peanut butter
  • ½ cup (120ml) of almond milk


  • Strawberries, sliced
  • Mango, cubed (I used frozen mango and defrosted it)
  • Blueberries
  • Fresh As Freeze Dried Raspberries (whole and crushed)
  • Berry Quinoa Granola (see recipe below)

Other toppings

  • Shredded coconut
  • Extra dollop of peanut butter
  • Sliced kiwifruit
  • Sliced banana
  • Passionfruit


Place all ingredients (except for toppings) in a high-speed blender. Pulse until you have reached a soft-serve consistency.

Spoon into your favourite bowl and top with strawberries, mango, blueberries, freeze dried fruit and Berry Quinoa Granola (recipe below), or other toppings of your choice. Devour!


Berry Quinoa Granola


This delicious granola is slightly adapted from this recipe here by Simply Theora. Her granola is protein packed, light and refined sugar-free. Thea says the raw quinoa adds a whole new level of deliciousness and crunch into the mix and is super good for you! Makes 4-6 cups.


  • 2 and ½ cups Rolled Oats
  • 1 cup White Quinoa (raw)
  • ½ cup Shredded Coconut Slices
  • 1 cup Almonds (I used a mix of sliced and whole)
  • 2 tablespoons Chia Seeds
  • 2 tablespoons Honey
  • 3 tablespoons Coconut Oil
  • 1 cup Fresh As Freeze Dried Blueberries


  • 1 cup Fresh As Freeze Dried Raspberries (or Strawberries)*


1. Preheat the oven to 180 degrees, fan bake and line a tray with baking paper.

2. Mix the rolled oats, quinoa, coconut slices, almonds and chia seeds in a large bowl.

3. Melt the honey and coconut oil and stir through the dry ingredients, and spread out on lined tray. Bake for 5 minutes or longer (depending on your oven).

4. Sprinkle Fresh As Freeze Dried Raspberries on top and give it a quick stir around. (*The reason I add these at the end as first time making the granola, the strawberries burnt in the oven). 

5. Once cooled, transfer to an airtight container and keep for 2-4 weeks.




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