Acai Bowl Recipe

Break the frozen acai puree packs into chunks (if using solid packs) and place them in a high-speed blender.

Add the frozen mixed berries and frozen banana to the blender.

Pour in the almond milk (120 ml) and add Greek yogurt (1 tbs) for creaminess. If you prefer a sweeter bowl, add 1 tsp honey or agave.

Blend on high using short pulses, scraping down the sides as needed. The goal is a thick, spoonable texture; if too thick, add almond milk 1–2 tbs at a time (up to an additional 60 ml). If too thin, add a few more frozen berries or a few ice cubes and re-blend.

When smooth and thick (like soft-serve), stop blending. Do not overblend or the bowl will become pourable.

Cinnamon Blueberry Compote (optional)

In a small saucepan over medium-low heat, combine 0.5 cups blueberries, 1 tbs water and 1 tsp sugar or honey. Stir and cook for 3–5 minutes until the berries release juices and soften. Stir in 1/4 tsp cinnamon. Remove from heat and let cool slightly.

Slice 1 banana and 3 strawberries (if using) and set aside. Reserve 1/2 cup fresh blueberries for topping.

Spoon the thick acai mixture into a chilled bowl, using a spatula to get all the base.

Arrange toppings in sections or scatter as desired: 1/2 cup granola, 2 tbs toasted coconut flakes, 2 tbs sliced almonds, chopped pecans (1 tbs), sliced banana, fresh blueberries (0.5 cup) and sliced strawberries.

Add small dollops (about 1 tsp each) of almond butter, hazelnut spread, peanut butter or pumpkin butter across the bowl. For a pretty finish, warm the hazelnut spread or nut butter for 5–10 seconds in the microwave to make it slightly drizzle-able, then spoon or drizzle in thin ribbons.

Drizzle 1 tsp honey over the bowl and sprinkle 1 tsp chia or hemp seeds if using.

Lightly dust the cinnamon-blueberry compote with a pinch of extra cinnamon and spoon a small dollop onto the bowl (if you made it).

Optional: finish with a pinch of flaky sea salt to enhance flavors.

Serve immediately with a spoon so the bowl retains its thick texture.