Ingredients
Scale
- 1 frozen unsweetened acai packet (100g)
- 1/2 cup frozen blueberries
- 1 large frozen banana (sliced before freezing)
- 1/4 cup unsweetened almond milk (or coconut water)
- 1/2 cup gluten-free granola
- 1 tablespoon raw honey (or agave nectar)
- Fresh strawberries and kiwi for topping
- 1 tablespoon chia seeds
Instructions
- Step 1: Prepare the Frozen Base: Run your sealed acai packet under warm water for 10 seconds to slightly soften it, then break it into chunks and place it into a high-powered blender. Add the frozen banana slices and frozen blueberries. Using frozen fruit is essential for achieving that thick, scoopable texture. If the fruit is room temperature, the bowl will turn into a thin drink rather than a thick base.
- Step 2: Blend Until Creamy and Thick: Add the almond milk to the blender. Start blending on the lowest speed. Use the blender’s tamper to push the frozen fruit down into the blades constantly. Be patient and avoid the temptation to add more liquid; you want the mixture to be thick enough that it barely moves without help. Continue blending until the mixture is completely smooth and looks like thick sorbet.
- Step 3: Assemble and Garnish: Scoop the thick acai mixture into a chilled bowl. Use the back of a spoon to smooth out the surface. Arrange your granola in a neat row, followed by fresh sliced strawberries and kiwi. Drizzle the raw honey generously over the entire bowl and sprinkle with chia seeds. Serve immediately before it begins to melt.
- Cook Time: 10 minutes