Almond Butter & Hemp Recipe

Prepare ingredients

Remove frozen açaí from the packet (if using packets, break into chunks). Peel the ripe banana. Measure almond milk and any optional sweeteners or vanilla.

Add the frozen açaí purée, ripe banana, and almond milk to a high-speed blender. If you like a slightly sweeter bowl, add honey or agave and the vanilla extract.

Blend on high until smooth and thick. Start with short pulses to break up the frozen açaí, then blend continuously. If the mixture is too thick to blend, add almond milk 1 tablespoon at a time until it moves — aim for a spoonable, thick consistency (not runny) suitable for an açaí bowl.

Taste and adjust sweetness if needed. Transfer the thick açaí mixture to a serving bowl and smooth the top with a spoon.

Warm the almond butter slightly (15–20 seconds in a microwave) if you want it more pourable, or stir until smooth if separated.

Spoon the almond butter in two to three dollops across the surface of the açaí base. Use the back of the spoon to create gentle swirls if desired.

Sprinkle the hemp granola evenly over one side of the bowl, leaving room for banana slices and almond butter swirls.

Arrange the fresh banana slices in a neat row or fan on the remaining portion of the bowl.

Finish with a light sprinkle of hemp seeds and toasted sliced almonds for extra texture and a visual finish.

Serve immediately with a spoon so the bowl retains its thick texture.