In a high-speed blender, add the frozen açaí puree, frozen mixed berries, 1 sliced fresh banana, and 120 ml unsweetened almond milk. Add 1 tablespoon maple syrup only if you prefer a sweeter bowl. Pulse first to break up solids, then blend on high until thick and creamy. Use a tamper or stop and scrape if needed. Aim for a sorbet-like consistency (very thick so toppings sit on top).

Adjust consistency

If the mixture is too thick to move, add additional almond milk 15 ml at a time. If it becomes too thin, add a few more frozen berries or a small amount of ice and re-blend briefly.

Crunch & Texture

Place 1 cup of granola in a bowl as the first layer (optional) or sprinkle on top after pouring the açaí. Evenly sprinkle 2 tablespoons shredded coconut, 1 tablespoon hemp seeds, and 1 teaspoon chia seeds over the bowl after topping to add texture and healthy fats.

Fresh Toppings

Spoon the blended açaí mixture into a serving bowl. Arrange the fresh banana slices (use remaining half), sliced strawberries, blueberries and kiwi in rows or clusters on top of the açaí for an attractive bowl. Drizzle 1 tablespoon peanut or almond butter over the top for extra richness.

Smoothie Add-ons / Optional Boosts

If you want a protein or superfood boost, either: a) add 1 scoop protein powder directly into the blender before blending (may require 30–60 ml more almond milk to incorporate), or b) sprinkle 1 tsp maca or 1/2 tsp spirulina on top as a garnish. Stir gently if you add powders on top so they incorporate with a spoon.

Serve & Finish

Garnish with an extra pinch of shredded coconut and a few whole blueberries. Serve immediately with a spoon to preserve the thick texture. Leftover blended açaí can be frozen in a sealed container for up to 1 week; thaw slightly before serving and stir to regain creaminess.