Acai Bowls Recipe

Prepare frozen fruit

Remove açaí packets from freezer for a minute to slightly soften so they can be broken into pieces. If using whole frozen açaí (not puree), break into chunks.

Blend

In a high-speed blender, add the frozen açaí puree, frozen mixed berries, 1 cup of sliced banana (reserve 1/2 cup for topping), Greek yogurt, and optional protein powder or flaxseed if using. Pour in 1/4 to 1/2 cup almond milk to start.

Pulse to thicken

Pulse on low and then blend in short bursts, scraping down the sides as needed. Add additional almond milk by tablespoon only if the mixture is too stiff to move — you want a thick, scoopable texture (like soft-serve), not a pourable smoothie.

Taste and sweeten

Taste the blend and add honey or agave (about 1 tbs) if more sweetness is desired. Blend once more briefly to incorporate. If using spirulina, add a small pinch now and blend briefly.

Divide the thick açaí base between two bowls (about 2 generous bowls). Smooth the tops with the back of a spoon.

Add granola: Sprinkle 1/2 cup granola over each bowl, either covering one side or in a stripe across the top.

Arrange fruit: Top each bowl with the reserved banana slices and fresh berries, spacing them attractively.

Add seeds and nuts: Sprinkle 1 tsp chia seeds and 1 tsp shredded coconut per bowl, then divide the chopped almonds between the bowls.

Finish with boosters: If using bee pollen, sprinkle 1/2 tsp on each bowl. Optionally drizzle a little extra honey or nut butter for richness.

Serve immediately: Açaí bowls are best eaten right away while thick and cold. Provide a spoon and enjoy.

To make a thinner smoothie for drinking, increase almond milk to 3/4–1 cup. For vegan bowls, use dairy-free yogurt and maple or agave instead of honey. Swap in other frozen fruit (mango, acai blends) or change toppings (peanut butter, cacao nibs) as desired.