Açaí Base, Granola, Honey, Fresh Fruit, And Premium Toppings Recipe

Prepare frozen fruit

Break the frozen açaí packets into a few chunks if solid. Combine the frozen açaí puree (300 g) and frozen banana (1 cup) in a high-speed blender or food processor.

Add fresh banana and liquid

Add the fresh banana (0.5 cup, optional for creaminess) and 120 ml almond milk. Start blending on low, using a tamper or stopping to scrape as needed.

Sweeten and achieve thick smoothie texture

Add 1 tablespoon honey or agave. Blend in short pulses until mixture is very thick and scoopable (like soft-serve). If too thick to move, add up to 1–2 tablespoons (15–30 ml) more milk; if too thin, add a few more frozen banana slices or a small handful of ice. Aim for a dense, spoonable texture.

Spoon 3/4 cup granola into a shallow serving bowl or divide between two smaller bowls. Sprinkle 2 tsp toasted coconut flakes and 2 tsp crushed nuts evenly over the granola to build texture layers.

Arrange the sliced strawberries (1/2 cup), blueberries (1/4 cup), kiwi (1/2 cup), and sliced banana (1/2 cup) in neat rows or clusters on top of the granola, leaving a central well or area for the açaí base.

Spoon the prepared thick açaí base into the center of the bowl over the granola and between fruit sections. Use the back of the spoon to smooth or create swirls so the toppings are visible.

Sprinkle 1 tsp cacao nibs, 1 tsp chia seeds, and 1/2 tsp bee pollen evenly over the bowl. Drizzle 1 tsp honey in a thin stream across the top. Finish with a light dusting of 1/4 tsp lime zest for brightness, if using.

Serve immediately with a spoon. If preparing ahead, keep the açaí base frozen and assemble just before serving to maintain texture and crunch.