Nourish Bowl Recipe

Prepare base

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.

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.