Acai Bowl Recipe

Prepare blender

Add frozen acai purée, frozen mixed berries, sliced banana (reserve 1/4 banana for topping), almond milk, and honey/agave to a high-speed blender.

Blend

Blend on high, pulsing as needed, until mixture is very thick and smooth. Stop and scrape down sides with a spatula; you want a spoonable, smoothie-like but firm texture. If too thick, add up to 30 ml more almond milk; if too thin, add a few ice cubes or a small amount of extra frozen berries.

Taste and adjust

Taste for sweetness and adjust with a little more honey/agave if desired.

Whisk together Greek yogurt, heavy cream, vanilla extract, and maple syrup until smooth and slightly aerated. Taste and adjust sweetness — crema should be mildly sweet and pourable but still thick.

In a small nonstick skillet over medium heat, melt butter with sugar until bubbly. Add pecans and a pinch of salt and stir to coat. Cook, stirring constantly, for 2–3 minutes until sugar melts and coats nuts and pecans are toasted. Transfer to parchment paper to cool and separate. Cool completely before chopping slightly if desired.

Divide the acai base between two bowls (about 2 bowls total). Use the back of a spoon to smooth the surface.

Spoon or drizzle about 2–3 tablespoons of the yogurt crema over each bowl in a ribbon or dollop pattern.

Arrange toppings: sprinkle 3/8 cup granola over each bowl (divide evenly), add fresh strawberries and blueberries on top, place reserved banana slices, and scatter candied pecans.

Finish with shaved coconut across each bowl and an optional light drizzle of honey over the top for added shine and sweetness.

Serve immediately with a spoon. If not serving right away, keep chilled; assembled bowls are best eaten within 15–20 minutes to maintain granola crunch.