Cocoa Swirl Acai Bowl with Toasted Buckwheat and Pepitas

We’re celebrating the unseasonably warm weather and that bright sunshine with a delicious, nutritious winter Acai bowl! My Cocoa Swirl Acai Bowl with Toasted Buckwheat and Pepitas is the perfect mid-morning snack or afternoon pick-me-up. The chocolate pairs perfectly with the Acai and you’d never guess that this whole bowl is made without adding any sugars! 

I am writing this on Sunday night. The Oscars haven’t started yet.

Ok, so I feel bad, because I didn’t watch any of the movies that are nominated for Oscars this year. I’m pretty sure this happens to me every year though!

When I was a teenager, I used to try to go see them ALL. I loved Oscar night. I loved feeling like I knew which picture would win Best Cinematography. I loved the gowns, and the hair. I loved the terrible cry faces while someone thanked their agent and their sound editor.

Now, I don’t think I even know what cinematography is.

And I’m pretty sure the only interesting thing is the red carpet coverage.

So, I will probably attempt to make it to the Best Picture announcement…but I won’t be disappointed if I don’t. I just hope Leo finally gets an Oscar.

Anyways! The weather here has been crazy beautiful. Little man cub and I have been getting out and going to mommy n me exercise classes and meeting new people. It’s been so refreshing!

To carry that into what I’ve been eating, let’s just say it’s a lot of fresh foods, smoothies and salads. Summery food!

I’ve whipped up this Cocoa Swirl Acai Bowl with Toasted Buckwheat and Pepitas for you too! I love that Acai bowls can come together in minutes, are basically a giant smoothie you can eat with a spoon, and you can top them with anything.

Making a sugar free cocoa sauce to swirl into it is just delicious. The dark, rich chocolate pairs perfectly with Acai! And to try something new, I decided to toast up some of the buckwheat groats I’ve had in my pantry for forever and use that as a topping too, along with some pepitas (pumpkin seeds), cacao nibs and coconut chips! The contrasting textures and flavors all meld together for the perfect bowl.

Oh, and in case you didn’t know, buckwheat is a grain that is actually gluten free, even though it has the word “wheat” in it! I get mine from Whole Foods or order it online. It usually is in raw form and can be made into porridges but I like to just quickly toast it in a dry skillet and use it as a crunchy topping! Because I buy my pepitas raw too, I just throw them in the skillet together.

Note: this is not a sponsored post. I prefer to use a high-powered blender, like a Vitamix or a Blendtec (of which I’m an affiliate) when making smoothie bowls because you can get a smoother blend with less liquid!

Happy Leap Day!