Mini Bowls Recipe

Thaw & prep

Remove frozen açaí puree from packaging and let sit at room temperature for 2–3 minutes so it softens slightly (still cold and semi-solid). Peel the banana and measure frozen berries.

Blend

In a high-speed blender, combine the slightly softened açaí puree (300 g), frozen mixed berries (1 cup), ripe banana (1 each), and honey or agave (1 tbs). Add 60–120 ml apple juice or almond milk: start with 60 ml and add more only if needed to reach a thick, spoonable smoothie-bowl consistency. Blend using short pulses and tamping with a tamper if available until smooth and thick (you want a sorbet-like texture that holds shape).

Adjust sweetness & thickness

Taste and add up to 1 more teaspoon honey/agave if needed. If mixture is too thick to blend, add extra 1–2 tbs (15–30 ml) of liquid; if too thin, add a few frozen berries or a small piece of frozen banana and re-blend briefly.

Portion into mini bowls

Divide the blended açaí evenly into four mini bowls (approximately 100–120 g per bowl). Smooth the tops with the back of a spoon and return to freezer for 2–3 minutes if you want firmer bowls before topping.

Prepare fresh fruit: slice banana and strawberries. Arrange a few slices of banana and strawberry and scatter a small handful (~2 tbsp) of blueberries on each mini bowl. Keep portions small so bowls remain balanced.

Add texture: sprinkle about 3 tablespoons of granola across the four bowls (roughly 3/4 cup total distributed). Scatter 1/2 tsp toasted coconut flakes per bowl, then sprinkle a pinch (about 1/4 tsp) each of chia seeds and hemp seeds over each bowl so each mini bowl gets a little crunch and nutrition.

Finish and serve: drizzle about 1/2 tsp of slightly warmed nut butter over each bowl (use the 2 tsp total, divided). If using, dust each bowl with a light pinch (about 1/8–1/4 tsp) bee pollen and/or cacao nibs for extra flavor and visual interest. Serve immediately so toppings stay crisp; if prepping ahead, store bowls covered in the freezer and add fresh toppings just before serving.