Pure Green Acai Recipe
base: acai blended with spirulina, bananas and almond milk; toppings: blueberries, sliced bananas and hemp granola
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Ingredients
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Acai base
Toppings
Method
Acai base
Add the frozen acai puree to a high-speed blender or food processor first so it sits closest to the blades.
Pour in the almond milk (200 ml) over the acai. Add the banana chunks and sprinkle the spirulina powder on top. Add the ice cubes if using.
Blend on high in 20–30 second bursts, stopping to scrape down the sides as needed. Aim for a thick, spoonable consistency — like soft-serve ice cream. If the mixture is too stiff to move, add almond milk 1 tablespoon at a time. If it is too runny, add a few more frozen banana chunks or a small amount of additional frozen acai.
Once smooth and thick, taste and adjust: add a tiny pinch of sweetener (honey, agave, or maple) if needed, but typically the banana balances the spirulina's earthiness.
Assembly & Toppings
Spoon the blended acai mixture into a serving bowl, smoothing the top to create an even surface.
Arrange the toppings: scatter the fresh blueberries over one third of the bowl, fan the thin banana slices across another third, and sprinkle the hemp granola over the remaining third so each spoonful gets a mix of textures.
Finish with optional accents: sprinkle the chia seeds lightly across the bowl and drizzle the almond butter over the granola for extra richness and visual appeal.
Serve immediately with a spoon. If not serving right away, place in the freezer for up to 10–15 minutes to firm up, but consume within 1 hour for best texture.