Açaí Bowl

Method

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1. Run the açaí packets briefly under warm water for 10 seconds so you can break them into chunks.

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2. Chill two bowls in the freezer — the base melts fast and cold bowls buy you several minutes.

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3. Put the coconut water, almond butter and honey into the blender first, so the blades have something to catch.

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4. Add the açaí chunks, frozen banana and frozen berries on top.

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5. Blend on low, using the tamper or stopping to scrape down the sides every 15 seconds.

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6. Resist adding more liquid. Add it only a tablespoon at a time, and only if the blender genuinely will not turn.

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7. The base is ready when it is the texture of soft-serve ice cream and holds a peak on the spoon.

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8. Spoon into the chilled bowls and smooth the surface.

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9. Arrange the granola, banana, berries, coconut, chia and cacao nibs in neat sections and finish with a drizzle of honey. Eat immediately.

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Chef’s Tips

• Frozen bananas are the trick. They thicken the base and sweeten it without any added liquid.
• A tamper or repeated scraping beats adding liquid every time.
• Unsweetened açaí is quite tart on its own. Taste and adjust the honey before you pour.

Pairing Suggestions

• A flat white
• Fresh coconut water
• A morning in the sun

Storage & Reheating

Eat immediately — it melts within minutes. Prep and freeze the fruit in portioned bags for quick assembly.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.