Collagen Berry Recipe

Prepare ingredients

Measure and gather all base ingredients. If using frozen strawberries, slightly thaw for 1–2 minutes so the blender can process them; if using a ripe banana, peel and halve it.

Add to blender

Place the frozen açaí puree in the blender first, followed by the almond milk, strawberries, collagen powder, and half a banana (if using). Adding liquid first helps the blades engage the frozen açaí.

Blend to smooth

Secure the lid and blend on high until smooth and thick (20–45 seconds depending on blender). Stop and scrape down the sides once if needed.

Adjust consistency

If the mixture is too thick to scoop but still chunky, add 1–2 tablespoons cold water or extra almond milk and pulse again until you reach a spoonable, thick smoothie bowl texture. The final consistency should be thick enough to hold toppings.

Taste and finish

Taste the blended base and add a small drizzle of honey or maple syrup if you want it sweeter. Blend briefly (5 seconds) to incorporate, then stop.

Spoon base

Spoon the blended açaí-collagen base into a serving bowl, smoothing the top with the back of a spoon to create an even surface.

Arrange fruit

Place the fresh blueberries in a neat cluster on one side of the bowl. Arrange the sliced strawberries in a row or fan on another side.

Add almond butter

Warm the tablespoon of almond butter for 5–10 seconds in the microwave to make it slightly runny (optional). Dollop or drizzle the almond butter over the bowl in 1–2 places.

Sprinkle granola and chia

Scatter the hemp granola over one section of the bowl for crunch. Finish with a dusting of chia seeds evenly across the top.

Optional sweet finish

If desired, drizzle up to 1 teaspoon honey or maple syrup over the bowl for extra sweetness.

Serve

Serve immediately with a spoon so the toppings remain crisp and the base stays thick.