Muchas Gracais Acai Recipe
berries, banana, coconut, & vanilla almond granola
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Ingredients
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Açaí Base
Toppings & Garnish
Method
Açaí Base
- 1
Slightly thaw frozen fruit
Remove the frozen açaí puree and frozen banana from the freezer for 2–3 minutes to slightly loosen — they should still be firm but not rock solid. This makes them easier to blend.
- 2
Toast shredded coconut
Heat a small dry skillet over medium heat. Add the shredded coconut (2 tbs) and toast, stirring constantly, until golden and fragrant, about 1–2 minutes. Transfer to a small bowl to cool. (This uses the shredded coconut listed in Toppings & Garnish.)
- 3
Blend the base
In a high-speed blender, combine the frozen açaí puree (200 g), frozen mixed berries (1 cup), frozen banana (1 piece), almond milk (120 ml), honey or agave (1 tbs) and vanilla extract (1/2 tsp). Pulse several times to break up the frozen pieces, then blend continuously until smooth and thick. Scrape down the sides as needed.
- 4
Adjust texture
Aim for a spoonable, thick smoothie consistency (not runny). If too thick, add almond milk 1 tablespoon (15 ml) at a time and pulse until you reach the desired consistency. If too thin, add a few frozen berries or a small piece of frozen banana and pulse to thicken.
- 5
Divide the base
Spoon the blended açaí base into 2 bowls, dividing evenly. Use the back of the spoon to smooth the top into an even layer for topping.
Toppings & Garnish
- 6
Prep fresh fruit
Slice the fresh banana (1 piece) into rounds and measure out the fresh mixed berries (1/2 cup).
- 7
- 8
Add seeds and drizzle
Sprinkle chia seeds (1 tbs) and optional hemp seeds (1 tsp) over the bowls. Finish with a light drizzle of honey or agave (1 tbs) across both bowls for extra sweetness.
- 9
Serve
Serve immediately while the base is cold and thick. Stir slightly to combine if desired, and enjoy with a spoon.
