At first, I was a major açai bowl skeptic. Quite simply, I didn't get the hype. What could be so great about a smoothie you eat from a bowl? But that's the thing: this seemingly minor change-up is exactly what makes it special.
As for how it tastes, purply-pink açai powder is at once tangy and bitter; it adds plenty of oomph to an otherwise more-or-less-standard fruit and nut drink. Where the real fun lies is in the toppings: an assortment of sliced fruits or berries are a must, as are a drizzle of honey and a sprinkling of bee pollen; bulk it up with some dried goji berries, granola, coconut, or chia seeds if you like. This deluxe açai bowl recipe calls for strawberries, bananas, and nut butter, but always feel free to mix and match your favorite fruits.
— Additional reporting by Haley Lyndes
For best results, use a high-powered blender like a Vitamix; as the açai bowl base is thicker than a smoothie, blenders with lower horsepower may have trouble processing it.
- 2 cups (10 1/2 ounces) frozen strawberries
2 frozen sliced bananas
4 tablespoons açai powder
1 cup unsweetened almond milk (or milk of choice), plus more as needed
2 tablespoons nut or seed butter (I used almond)
1/2 to 1 tablespoon honey, to taste
Fresh fruit, sliced (I used bananas, strawberries, and raspberries)
Clear, runny honey
Unsweetened coconut flakes (optional)
Dried goji berries (optional)
Chia or hemp seeds (optional)
- Add the frozen fruits, açai powder, almond milk, nut or seed butter, and honey to a blender. Blend until creamy and smooth, adding extra almond milk as needed to get the blender running. Aim for a frozen-yogurt consistency (it should be thicker than a smoothie).
- Spoon the açai mixture into bowls and top with sliced fruit, bee pollen, a drizzle of honey, and the optional toppings (if using).
- North American
- Serves 2