Açaí Bowl Recipe

Combine and chill

In a small bowl or jar, whisk together 3 tablespoons chia seeds, 180 ml almond (or coconut) milk, 1 teaspoon vanilla extract and 1 teaspoon maple syrup (if using). Stir thoroughly to prevent clumping.

Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight, until the mixture thickens to a spoonable pudding consistency. Stir once after 10–15 minutes to break up any clumps.

Prepare fruit

If using frozen açaí packets, run under warm water briefly to loosen the packet and break into chunks. Peel and slice 1 ripe banana; reserve half for blending and half for topping.

Blend

Add 200 g frozen açaí purée, 1/2 of the banana (about half of the whole banana), and 120 ml almond milk to a high-speed blender. Add 1 tablespoon maple syrup or agave if you prefer it sweeter. Blend on high, using short pulses and pressing the mixture down between pulses, until it reaches a thick, spoonable sorbet-like consistency. If the mixture is too thick, add 1–2 tablespoons (15–30 ml) more milk at a time; if too thin, add a few more frozen açaí chunks or a few ice cubes.

Taste and adjust sweetness. Transfer the blended açaí into a serving bowl, smoothing the top with the back of a spoon.

Layer chia pudding

Spoon 2–3 tablespoons of the chilled chia pudding onto one side of the açaí base (or dollop in the center) so it forms a visible layer or swirl.

Add granola and fruit

Scatter 1 cup granola along another side of the bowl. Arrange the remaining 1/2 sliced banana and 1/2 cup mixed berries in neat rows or clusters on top of the açaí.

Finish with butter and garnish

Drizzle 1 tablespoon almond butter or coconut butter over the fruit and granola. Sprinkle 1 tablespoon toasted coconut flakes and 1 teaspoon bee pollen or seeds if using.

Serve immediately with a spoon. If you prefer colder texture, briefly place the assembled bowl in the freezer for 2–3 minutes before eating.