Acai Bowl Recipe
A thick, spoonable açaí bowl loaded with berries, banana, and almond crunch. Naturally sweet, deeply satisfying, and Daniel Fast friendly with flexible sweetener options.
Equipment
- High-speed blender, bowl, spoon, sharp knife, cutting board
Ingredients
Açaí Base
- 2, packets unsweetened frozen açaí packets, slightly thawed
- 1, medium frozen banana, sliced
- ½, cup frozen mixed berries, blueberries and strawberries work beautifully
- ¼ –⅓ cup, cold filtered water or unsweetened almond milk, start small for a thick bowl
- 1 –2 teaspoons, agave syrup, optional and to taste
Agave-Free Option:
- Use 2–3 tablespoons, ripe mashed banana or soaked Medjool dates blended in
Toppings
- ¼, cup fresh blueberries, washed and dried
- ¼, cup fresh raspberries, washed and dried
- ½, medium banana, sliced into coins
- 2, tablespoons raw sliced almonds, unsalted and unroasted
Instructions
- Blend Like You Mean It: Add the açaí packets, frozen banana, frozen berries, liquid of choice, and agave if using into a high-speed blender. Blend low and slow, stopping to scrape as needed, until thick, smooth, and spoonable. If it pours, it’s too thin. We want ice-cream energy, friend.
- Taste and Trust Yourself: Give it a taste. Need a touch more sweetness? Add a splash more agave or another spoon of mashed banana and blend again. This bowl listens to you.
- Build the Bowl with Intention: Spoon the açaí base into a bowl and smooth the top like you’re icing a cake you love.
- Top It Like a Pro: Line up banana slices down the center, add blueberries on one side, raspberries on the other, and finish with sliced almonds for that perfect crunch moment.
- Spoon, Pause, Enjoy: Take a bite and just sit with it. This bowl is doing the most in the best way.