Ingredients
Scale
- 1 pack (100g) unsweetened frozen acai puree (slightly thawed)
- 1 cup frozen strawberries
- 1/2 frozen banana (peeled and sliced before freezing)
- 1/4 cup unsweetened almond milk or coconut water (add more only if necessary)
- 1 tablespoon almond butter (optional for extra creaminess)
- Toppings: Hemp seeds, sliced fresh strawberries, gluten-free granola, chia seeds, and a drizzle of honey or agave.
Instructions
- Preparation: Gather all your ingredients and ensure your fruit is completely frozen. Using frozen fruit is the secret to achieving that viral “thick” consistency. Run the sealed acai packet under warm water for 5 seconds just to loosen it from the plastic, then break it into a few chunks. Measure out your liquid base, but keep it minimal to start; you can always add more, but you cannot take it away once the mixture becomes too thin.
- Blending: Add the almond milk to the bottom of a high-speed blender first, followed by the acai chunks, frozen strawberries, and frozen banana. Start the blender on the lowest speed. Use a tamper to push the frozen fruit down toward the blades constantly. If your blender stalls, add one extra tablespoon of liquid at a time. Blend until the mixture is smooth and resembles thick soft-serve ice cream. Do not over-blend, as the heat from the motor will start to melt your bowl.
- Plating: Scoop the thick acai mixture into a chilled bowl immediately. Use the back of a spoon to smooth out the surface or create a decorative swirl. Now, get creative with your toppings. Arrange the granola in a neat line, layer the sliced strawberries, and sprinkle the hemp and chia seeds over the top. Add a final drizzle of honey or nut butter for a professional, cafe-style finish. Serve immediately before it begins to melt.
- Cook Time: 5 minutes