Acai Bowl (gf) (v) Recipe

Prepare and blend the base

Add the frozen acai purée, frozen bananas, almond milk, and maple syrup to a high-powered blender. Pulse first to break up the frozen pieces, then blend on medium-high until a thick, creamy sorbet-like consistency is reached. Scrape down the sides as needed. If the mixture is too stiff to blend, add up to 1–2 tablespoons (15–30 ml) more almond milk — do this sparingly to keep the base thick enough to hold toppings.

Taste the acai base and adjust sweetness if necessary, adding another 1/2 tablespoon maple syrup for a sweeter profile. The texture should be thick enough to eat with a spoon without the toppings sinking.

Rinse and dry the blueberries and strawberries. Hull and halve the strawberries. Reserve about 2 tablespoons of each berry for garnish if desired.

Arrange the blueberries and halved strawberries on one side of the bowl in neat sections so they’re visible and create contrast with the acai base.

Spoon the granola into the bowl in a line or cluster next to the fruit. Sprinkle the chopped pistachios over the granola for extra texture and a nutty flavor.

Scatter the dark chocolate chunks across the bowl — they will provide occasional melty bites against the cold acai.

Spoon the blended acai base into a serving bowl, smoothing the top slightly.

Place the prepared fruit and crunchy components on top of the acai base in visually appealing sections: blueberries, strawberries, granola, pistachios, and chocolate chunks.

Drizzle the locally soured honey evenly over the toppings (about 2 teaspoons). If you like, warm the honey very briefly (5–7 seconds in microwave) to loosen it for an even drizzle — do not overheat.

Garnish with the reserved extra berries if using, serve immediately with a spoon.