Pbj Bowl Recipe

Blend base

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.

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.

Warm and thin PB

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.

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

Make raspberry sauce

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.

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.