Until recently, I was a major acai 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. Instead of slurping down a smoothie, it asks you to take it slow and spoon up (and chew) each and every bite.
As for how it tastes, purply-pink acai 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. Really, the options are nearly endless.
For best results, use a high-powered blender like a Vitamix; as the acai bowl base is thicker than a smoothie, blenders with lower horsepower may have trouble processing it.
- 250 grams frozen strawberries
2 frozen sliced bananas
4 tablespoons acai powder
240 ml 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, acai 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-yoghurt consistency (it should be thicker than a smoothie).
- Spoon the acai mixture into bowls and top with sliced fruit, bee pollen, a drizzle of honey, and the optional toppings (if using).
- Serves 2