Açai Bowl (vg) Recipe

Prepare ingredients

Remove açaí puree packet from freezer and let sit for 2–3 minutes so it's slightly easier to break up. Slice the banana: reserve half for topping and use the other half for blending.

Blend

In a high-speed blender, combine frozen açaí puree (200 g), frozen mixed berries (75 g), half a banana (use the remaining 1/2 for topping), and 60–120 ml almond milk. Start with 60 ml and pulse; add more milk only as needed to keep a thick, spoonable consistency. If you prefer a slightly sweeter bowl, add 1 tbs maple syrup or agave. Blend on high, using a tamper or stopping to scrape and press frozen pieces down, until smooth and thick (should hold the shape of a spoon).

Adjust consistency

If the mixture is too stiff to blend, add milk 1 tbs (15 ml) at a time. If too thin, add a few frozen berries or a few ice cubes and pulse to thicken. You want a texture more like soft-serve than a smoothie.

Portion

Transfer the açaí mixture into a bowl, smoothing the top with the back of a spoon.

Arrange toppings on the açaí base in separate sections or scatter as desired: spoon 1 cup granola across one side or in a stripe; fan the reserved 1/2 banana (sliced) on top; sprinkle 1 tsp chia seeds, 1 tsp cacao nibs, 1 tbsp goji berries, and 2 tbsp toasted coconut flakes evenly. Add 1/4 cup fresh fruit if using.

For a balanced bite, place crunchy granola opposite soft fruit and scatter small ingredients (chia, cacao nibs, goji) over the whole bowl so every spoonful has some contrast.

Finish with 1 tsp hemp seeds and an optional 1 tsp drizzle of honey or nut butter if desired. Serve immediately with a spoon.

If preparing ahead, keep açaí base frozen and store toppings separately; assemble just before serving to preserve granola crunch.