acai bowl

Acai, bananas, raspberries, Spinach, mango, bananas

THE VILLE

Large Acai, granola, and PureBerry bowl toppings

HEALTHY AT HOME BAG

GRANOLA BOWL

Acai topped with mango, blueberries, pineapple, chia & flax seeds, toasted coconut, granola, and almond butter drizzle

NOURISH BOWL

Acai topped with bananas, raspberries, cacao nibs, granola, and raspberry & peanut butter drizzles

PBJ BOWL

Acai, strawberries, bananas, toasted coconut, honey, and apple juice

THE VILLE BOWL

Acai topped with bananas, strawberries, cacao nibs, almond slices, granola and honey, Nutella drizzle

CHOCO – NANA BOWL

Acai topped with pineapple, mango, toasted coconut

ISLAND BOWL

Acai topped with strawberries, blueberries, raspberries, granola, and honey

PUREBERRY BOWL

acal bowl

acai bowls

acai bowla

acai bowli

CRUNCH GLUTEN FREE

PUREBERRY COCONUT

ALMOND GRANOLA

PUREBERRY VANILLA

Figi Water

GF PureBerry Coconut Crunch Granola

PureBerry Vanilla Almond Granola

Toasted Coconut

Choco Nana Oatmeal Bowl

PureBerry Oatmeal Bowl

Remove frozen acai purée packet(s) from the freezer for 2–3 minutes to slightly loosen the edges. Slice the fresh banana for topping and measure out toppings so everything is ready to assemble.

Thaw & slice

In a high-speed blender, add the frozen acai purée, frozen mixed berries, half of the banana (use the half you froze earlier if available), and 60–120 ml almond milk. If using protein powder or flaxseed meal, add it now. Start blending on low, then increase speed, pausing to scrape down sides and add small additional amounts of almond milk (up to 120 ml total) only if needed to get the blades moving. The goal is a thick, spoonable texture — not runny. Taste and add honey or agave if you prefer a sweeter bowl; blend briefly to combine.

Spoon the acai mixture into a bowl, smoothing the top with the back of the spoon.

Arrange the granola down one side or in clusters, then add banana slices and fresh berries. Sprinkle chia seeds and shredded coconut over the top and dot with almond or peanut butter if desired.

Serve immediately with a spoon. If the base is too firm, let it sit for 1–2 minutes or stir gently to soften. Leftover base can be frozen in an airtight container for up to 1 month.

frozen acai purée (unsweetened packets or sorbet)

frozen mixed berries (strawberries, blueberries, raspberries)

ripe banana (half frozen, half fresh for topping)

unsweetened almond milk (or other milk)

honey or agave (optional, to taste)

granola (your favorite)

fresh banana (sliced)

fresh berries (blueberries or strawberries)

chia seeds

shredded coconut (unsweetened)

almond butter or peanut butter (optional)

protein powder (vanilla)

flaxseed meal

If using a frozen açaí block, run the sealed packet briefly under warm water to slightly loosen, then break into chunks and add to the blender (about 200 g).

Prep frozen açaí

Add the ripe bananas (2 whole), frozen raspberries (1 cup), frozen mango chunks (1 cup) and packed fresh spinach (1 cup) to the blender with the açaí.

Combine fruits and greens

Pour in 250 ml unsweetened almond milk and add 2 tablespoons plain Greek yogurt if using. Add 1 teaspoon honey or agave if you want extra sweetness.

Add liquids and optional ingredients

Secure the lid and blend on high for 45–90 seconds, stopping and scraping down the sides once if needed, until the mixture is smooth and thick. If too thick to blend, add milk 1–2 tablespoons (15–30 ml) at a time until it moves; if too thin, add a few ice cubes or a small frozen banana piece.

Blend to desired texture

Taste and adjust: add more sweetener if needed, or a splash more milk for a thinner pour. Blend briefly to incorporate any adjustments.

Check flavor & consistency

Pour the smoothie into a bowl or large glass. Arrange optional toppings: ½ banana sliced, fresh raspberries, 2 tablespoons granola and 1 teaspoon chia seeds on top for texture and visual appeal.

Serve immediately with a spoon (for a smoothie bowl) or a straw (for a drink). Enjoy fresh.

frozen açaí purée (unsweetened)

ripe bananas

frozen raspberries

frozen mango chunks

fresh spinach (packed)

unsweetened almond milk (or preferred milk)

plain Greek yogurt (optional for creaminess & protein)

honey or agave syrup (optional, to taste)

fresh banana slices

fresh raspberries

granola

Remove açaí purée from packaging if needed and break into chunks. Measure frozen berries and frozen banana so they blend evenly.

Prep frozen fruit

In a high-speed blender, combine the frozen açaí purée (12 oz), frozen mixed berries (1 cup), frozen banana (1 cup), 1/2 cup of the almond milk, and 1 tablespoon of honey or agave. Start on low, then increase speed, using a tamper or pausing to scrape and push ingredients toward the blade. If mixture won't move, add additional almond milk 1 tablespoon at a time until it blends into a thick, spoonable smooth consistency (like soft-serve). Total blending time ~45–90 seconds.

Blend açaí base

Taste and add up to 1 more teaspoon honey/agave if desired. The final texture should be thick enough to mound in a bowl; add small additional amounts of almond milk only if too stiff.

Adjust sweetness & texture

Preheat oven to 325°F (160°C). In a mixing bowl combine 1 cup rolled oats, 1/4 cup chopped almonds, 2 tbs pumpkin seeds, 2 tbs shredded coconut, 1/4 tsp ground cinnamon and 1/8 tsp sea salt. Stir to combine.

Preheat and mix

Whisk together 2 tbs maple syrup and 1 tbs melted coconut oil then pour over the oat mixture and stir until evenly coated. Spread mixture in an even layer on a parchment-lined baking sheet and bake 12–15 minutes, stirring halfway, until golden and fragrant. Watch closely near the end to avoid burning.

Bind & bake

Remove from oven and let granola cool completely on the sheet — it will crisp as it cools. Break into clusters when cool.

Cool

Rinse blueberries, raspberries, and strawberries gently and pat dry. Slice strawberries thinly. Measure out 1 tsp freeze-dried berry powder and 1 tbsp chia seeds.

Prepare fresh berries

If you prefer an intensified PureBerry flavor, whisk the 1 tsp freeze-dried berry powder with 1 tsp water to make a small slurry and drizzle over fresh berries; otherwise sprinkle powder directly on top of the bowl for a burst of flavor.

Combine berry powder (optional slurry)

Spoon the blended açaí mixture into a large bowl, smoothing the top gently.

Scatter a generous handful (about 1/2 to 3/4 cup) of the cooled granola over one side of the bowl so the base is partially covered with crunchy clusters.

Arrange the fresh blueberries, raspberries, sliced strawberries, and fresh banana slices in sections on top of the açaí so you have colorful topping zones.

Sprinkle the 1 tablespoon chia seeds and 1 tablespoon coconut flakes evenly over the bowl. Add hemp hearts if using.

Finish with a light drizzle of 1 teaspoon raw honey (or extra maple syrup) over the granola and berries to add sheen and a touch of sweetness.

Serve immediately with a spoon. If making ahead, keep granola separate and add just before serving to maintain crunch. Leftover blended açaí can be stored in an airtight container in the freezer for up to 2 weeks; thaw briefly to scoop.

frozen mixed berries (blueberries/strawberries/blackberries)

banana (ripe, sliced, frozen)

unsweetened almond milk (or other plant milk)

honey or agave nectar

rolled oats

raw almonds (chopped)

pumpkin seeds (pepitas)

unsweetened shredded coconut

maple syrup

coconut oil (melted) or olive oil

ground cinnamon

sea salt

fresh blueberries

strawberry slices

freeze-dried berry powder (PureBerry or mixed berry)

unsweetened coconut flakes

raw honey (drizzle)

sliced banana (fresh)

hemp hearts (optional)

Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Preheat and prepare

In a large mixing bowl combine 2 cups rolled oats, 1/2 cup slivered almonds, 1/4 cup pumpkin seeds, and 1/4 cup shredded coconut. Toss to blend.

In a small bowl whisk together 1/4 cup maple syrup, 2 tbsp melted coconut oil, 1 tbsp brown or coconut sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp sea salt until smooth.

Pour the wet mixture over the dry ingredients and stir thoroughly to coat all the oats and seeds evenly.

Spread the mixture in an even layer on the prepared baking sheet, pressing lightly so clusters form.

Bake for 18–22 minutes, rotating the pan halfway through, until golden and fragrant. Watch closely last 5 minutes to prevent burning. For chunkier granola, stir gently once at the 12-minute mark; for more clusters, avoid stirring.

Remove from oven and let cool completely on the baking sheet — granola will crisp and form clusters as it cools. Once cool, break into pieces and store in an airtight container for up to 2 weeks.

While granola cools, prepare the pureberry topping. In a medium bowl combine 1 cup quartered strawberries, 3/4 cup raspberries, 1/2 cup blueberries and 1/4 cup blackberries (if using).

Add 1 tbsp lemon juice and 1 tsp maple syrup (or honey) to the berries. Gently toss to combine. Let sit 5–10 minutes so juices loosen and flavors meld. If you prefer a saucier topping, lightly mash about 1/4 of the berries with the back of a spoon.

Divide 2 cups Greek yogurt between 2–3 bowls (about 2 servings if hearty, 3 portions if smaller). If you prefer thinner consistency, stir in up to 1/4 cup milk or plant milk to reach desired texture.

Spoon a generous handful (about 1/2 to 3/4 cup) of cooled granola over each bowl of yogurt.

Top each bowl with a heaping 3/4 to 1 cup of the pureberry mixture, distributing berries and their juices evenly.

Finish with an optional sprinkle of 1 tsp chia seeds per bowl and a drizzle of honey or extra maple syrup to taste.

Serve immediately so granola stays crisp. Leftover granola can be stored airtight; berry topping is best consumed within 1–2 days refrigerated.

rolled oats (old-fashioned)

slivered almonds

coconut oil (melted) or neutral oil

brown sugar or coconut sugar

vanilla extract

fine sea salt

fresh strawberries, hulled and quartered

blackberries (optional)

lemon juice

maple syrup or honey

Greek yogurt or dairy-free yogurt

milk or plant milk (optional, to loosen)

chia seeds (optional garnish)

honey or extra maple syrup (to taste)

Break acai packets into chunks (if using sealed packets, run under warm water briefly then cut). Place acai, frozen mixed berries, sliced banana, and 120 ml almond milk into a high-power blender.

Prepare base

Blend on high in 20–30 second pulses, scraping down sides as needed, until mixture is thick and scoopable. If too stiff, add extra almond milk 1 tablespoon at a time. If too thin, add a few frozen berries or a small piece of frozen banana and re-blend. Taste and add 1 tsp honey or agave if more sweetness is desired.

Prepare fruits: peel and dice the mango and pineapple into bite-size pieces. Rinse blueberries and drain. Arrange fruits so they are ready to top the bowl.

Toast shredded coconut (if not already toasted): heat a small dry skillet over medium heat, add shredded coconut and toss frequently for 2–4 minutes until golden and fragrant. Remove immediately to a plate to cool.

Measure chia seeds and ground flaxseed and have them ready to sprinkle.

Warm almond butter: place 2 tablespoons almond butter in a small bowl. Add 1 tsp warm water and stir until a pourable drizzle forms. Adjust with more water, 1/4 tsp at a time, until desired consistency is reached.

If desired, slightly warm granola in a 180°C/350°F oven for 2–3 minutes to boost crunch (optional).

Scoop the acai base into a wide bowl, smoothing the top with the back of the scoop or a spoon so you have a flat surface for toppings.

In neat rows or a casual scatter, add diced mango, blueberries, and diced pineapple across the top of the acai base.

Sprinkle 1 tablespoon chia seeds and 1 tablespoon ground flaxseed evenly over the fruit and base.

Scatter 2 tablespoons toasted coconut and 3/4 cup granola over the bowl for texture.

Drizzle the warmed almond butter over the top in a thin stream. If you want extra sweetness, lightly drizzle the optional honey or agave.

Garnish with mint leaves if using, serve immediately with a spoon.

frozen acai purée (unsweetened or lightly sweetened packets)

banana (ripe, sliced; can use frozen for thicker texture)

honey or agave syrup (optional, for sweetness)

fresh mango (peeled and diced)

fresh pineapple (diced)

ground flaxseed (flax meal)

toasted shredded coconut

granola (your choice; medium crunch)

almond butter (smooth or crunchy)

warm water (to thin almond butter)

mint leaves

additional honey or agave (to taste)

In a blender, combine frozen acai puree, frozen banana, yogurt, almond milk and honey. Start on low speed to break up the frozen fruit, then increase to high and blend until very smooth and thick — aim for spoonable soft-serve texture. If mixture is too thick to move, add up to 1–2 tablespoons more almond milk. Taste and adjust sweetness if desired.

Blend base

Divide the acai base between two bowls (or one large bowl). Use the back of a spoon to smooth the top.

Arrange the sliced banana in a row or fan across one side of the bowl.

Scatter fresh raspberries beside the banana, leaving space for granola and cacao nibs.

Spoon granola onto the bowl in a separate stripe or cluster. Sprinkle cacao nibs over the granola or directly on the acai for a crunchy chocolate note.

In a small microwave-safe bowl or over a double boiler, warm the peanut butter with 1 tablespoon warm water and 1 teaspoon maple syrup. Stir until smooth and pourable but still thick. If too thick, add another 1/2 teaspoon water. Transfer to a small squeeze bottle or use a spoon for drizzling.

Warm and thin PB

Drizzle peanut butter over the banana and granola in a zigzag pattern.

In a small saucepan over medium heat, combine raspberries, powdered sugar (or maple syrup) and lemon juice. Cook, stirring occasionally, until raspberries break down and the mixture simmeres, about 3–5 minutes. Mash with a fork or use an immersion blender for a smooth sauce. If you prefer a seed-free drizzle, strain through a fine-mesh sieve, pressing to extract liquid; discard seeds.

Make raspberry sauce

Let the raspberry sauce cool slightly, then drizzle over the bowl in contrast to the peanut butter lines.

Sprinkle a pinch of sea salt over the peanut butter drizzle (optional) to enhance flavor. Taste and add extra honey or maple syrup if you prefer it sweeter.

Serve immediately with a spoon so the acai remains chilled and thick.

frozen acai puree (unsweetened)

frozen bananas

plain or vanilla yogurt (or dairy-free alternative)

almond milk (or other milk)

honey or maple syrup

banana, thinly sliced

raw cacao nibs

natural peanut butter (stirred smooth)

warm water

fresh or frozen raspberries

powdered sugar (or maple syrup for vegan)

extra honey or maple syrup

Break the frozen acai puree into a few chunks if it's in a block. If using acai packets, run under warm water for a few seconds to loosen and cut into pieces.

Add the acai chunks, frozen strawberries, the fresh banana (reserve the extra banana for topping), apple juice, and 1 tablespoon honey to a high-speed blender.

Blend on high until smooth and thick, using short pulses first to break up frozen pieces, then blending continuously. If the mixture is too thick to move, add apple juice 1 tablespoon at a time until the blender turns freely; you want a thick sorbet-like consistency that holds a spoon.

Taste and adjust sweetness: add up to 1 more teaspoon honey if desired, then pulse once to combine.

Spoon the acai base into a bowl, smoothing the top with the back of the spoon.

PureBerry Acai Bowls

Acai Bowl

The Ville

Healthy At Home Bag

Granola Bowl

Nourish Bowl

Pbj Bowl

The Ville Bowl

Choco – Nana Bowl

Island Bowl

Pureberry Bowl

Acal Bowl

Acai Bowls

Acai Bowla

Acai Bowli

Crunch Gluten Free

Pureberry Coconut

Almond Granola

Pureberry Vanilla

Figi Water

Gf Pureberry Coconut Crunch Granola

Pureberry Vanilla Almond Granola

Toasted Coconut

Choco Nana Oatmeal Bowl

Pureberry Oatmeal Bowl