A riff on the açai bowls from food truck San Francisco’s Bowl’d Acai, this ice cream–like gluten-free treat is loaded with antioxidants and can be adorned with a variety of toppings for a healthful, refreshing breakfast, snack, or dessert.
Before blending, run the açai packet under warm water for five seconds to soften. If you don’t have a high-speed blender, let the packet sit at room temperature to further soften before blending. If the blended result is runny, place it in the freezer for a few minutes. Find frozen açai pulp at health foods stores, well-stocked grocers, and online (look for brands Sambazon, Acai Roots, Amazon Planet, or AmaFruits). Check the ingredients because some packets include guarana, a seed-based sweetener from South America that contains approximately twice the amount of caffeine as coffee beans.
- 3.5 -ounce packet frozen unsweetened açai puree
- 1 frozen banana peeled and cut into chunks
- 1⁄2 cup frozen mixed berries
- 1⁄4 cup almond milk coconut milk, soymilk, or apple juice
- Toppings (below)
Place the frozen açai puree, banana, and berries in a high-speed blender and puree until smooth like sorbet, adding almond milk slowly and sparingly to avoid a runny consistency. Use the plunger tool if the mixture gets stuck.
Pour into a bowl, top with your favorite toppings (below), and serve, or transfer to an airtight container and freeze until ready to serve.
Top an Açai Bowl recipe with sliced banana, sliced strawberries, fresh blueberries, coconut shavings, and a drizzle of honey.
Top the Açai Bowl recipe with granola, sliced banana, hemp seeds, bee pollen, nuts of choice, and drizzles of peanut butter and honey.
Add a handful of fresh spinach or kale and organic plant-based protein powder to the Açai Bowl recipe and blend to combine. Top with to fresh fruit, coconut shavings, and dried goji berries.