Chocolate Hazelnut Recipe

Prepare ingredients

Measure out frozen açaí puree, peel the ripe banana and reserve half for topping. Have almond milk and ice ready.

In a high-speed blender, add the frozen açaí puree, the whole ripe banana (reserve half for topping if not already), and 180 ml almond milk.

Blend on high until smooth, pausing to scrape down the sides as needed. If the mixture is too thick to blend, add 1–2 tbsp (15–30 ml) more almond milk. If you want a thicker, icier texture, add the ice cubes and pulse until fully combined.

Aim for a thick, spoonable consistency similar to soft-serve. Taste and adjust: if you prefer it sweeter, add a small drizzle (1 tsp) of maple syrup or agave (not included in ingredient list).

Spoon the blended açaí base into a serving bowl, smoothing the top with the back of the spoon.

Arrange the sliced banana, blueberries, and sliced strawberries over the surface of the açaí base in sections or evenly distributed, depending on presentation preference.

Warm the 2 tbs chocolate hazelnut butter slightly (10–15 seconds in a microwave-safe dish or a warm spoon) so it is pourable but not runny. Drizzle the chocolate hazelnut butter over the bowl in lines or a spiral.

Sprinkle the cacao nibs and hemp granola evenly over the top for crunch and texture.

If using, scatter the chopped whole hazelnuts for extra crunch and visual appeal.

Serve immediately with a spoon so the base remains cold and the toppings stay fresh-crisp.