Ingredients:

  • 2 unsweetened acai puree packets (200g total)
  • 1 large ripe banana, frozen in coins
  • 1/2 cup (75g) frozen blueberries
  • 1/3 cup (80ml) unsweetened almond milk
  • 1 tsp (5ml) agave nectar
  • 1/4 cup (30g) hemp-heart granola
  • 1/4 cup sliced fresh strawberries
  • 1 tbsp (16g) creamy almond butter
  • 1 tsp chia seeds

Instructions:

  1. Break the acai. Snip the 200g of acai packets and break the frozen block into 3 or 4 smaller chunks directly into the blender.
  2. Layer the fruit. Add the frozen banana coins and 75g of frozen blueberries on top of the acai chunks. Note: Keeping the hardest items at the bottom helps the blades grab them early.
  3. Add the liquid. Pour in the 80ml of almond milk and 5ml of agave nectar.
  4. Start the motor. Turn the blender on its lowest setting until the blades begin to catch the fruit.
  5. Use the tamper. Forcefully push the frozen fruit down into the four corners of the blender until a thick four leaf clover vortex forms.
  6. Increase speed slowly. Ramp up to medium speed for 15 to 20 seconds until no large frozen chunks remain.
  7. Check the consistency. Stop the blender and drag a spoon through the center; it should feel like thick Greek yogurt.
  8. Transfer to bowl. Scoop the base into a chilled bowl immediately until the surface is level.
  9. Arrange the toppings. Place the sliced strawberries, 30g of granola, and 1 tsp of chia seeds in neat rows.
  10. Apply the drizzle. Finish with 16g of almond butter until it creates a beautiful, glossy ribbons.