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Açaí Bowl With Almond Butter is a fun twist on a fruity acai bowl. It’s made with açaí, frozen banana, cocoa powder, chocolate almond milk, and almond butter for a thick and tasty açaí bowl.
Let’s finish the month of January strong with one more healthy recipe: Açaí Bowl With Almond Butter!
I eat açaí bowls like it’s my day job and this particular version has been my breakfast (even lunch occasionally) for literally weeks now. It would be an understatement to say I’m obsessed! While I love fruity açaí bowls, to me there is nothing better than chocolate and almond butter (in a healthy way) for breakfast!
Açaí Bowl With Almond Butter ingredients
- Açaí packets: I’ve tried a lot of frozen açaí packets and my two favorites are by Sambazon and Trader Joe’s. My very favorite is the Trader Joe’s brand (not sponsored) and it’s what I use most commonly since I don’t live too far from a Trader Joe’s store.
- Cocoa powder: I’ve tried all kinds of cocoa powder and this is my all time favorite cocoa powder (it will literally change your life if you bake with cocoa powder a lot! (affiliate link)) Special Dark® by Hershey is also great in Açaí Bowl With Almond Butter.
- Frozen banana: We don’t add a lot, but a small amount of banana gives a really great texture and creaminess.
- Chocolate almond milk: I’ve gone back and forth between using chocolate almond milk and vanilla almond milk. The chocolate almond milk obviously gives this bowl a stronger and richer chocolate flavor; vanilla almond milk will work just as well.
- Almond butter: This “secret” ingredient gives this bowl a great flavor and creamy texture, while also adding in tons of healthy fats and proteins. It helps make this açaí bowl more satiating.
- Ice: Ice for consistency! The ice helps make this bowl super thick so it can be an actual bowl — not a smoothie.
Anything goes for topping these bowls. A few slices of bananas, a couple of raspberries (frozen or fresh), a handful of sliced almonds, and a scoop of granola are my personal favorite toppings. Here are a few more ideas for toppings that pair well with this chocolate açaí bowl:
- Fresh berries: Blueberries, blackberries, raspberries, or strawberries.
- Chia seeds: A small sprinkle goes a long way.
- Toasted coconut flakes: Or plain, unsweetened coconut
- Honey or pure maple syrup: If you find your bowl needs a little more sweetness (which really depends on the ripeness and sweetness of the banana and the açaí packets used), drizzle on some sweetener.
- Mini chocolate chips: Or cocoa nibs — anything chocolate-y to further intensify the chocolate flavors.
- Coarsely chopped nuts: Walnuts, pecans, almonds — whatever you like best.
- Use a high powered blender: A blender — even a high powered one–has a hard time handling this task. While you can add more liquid to make blending easier, the açaí bowl won’t come out as thick.
- Pulse the açaí packet first: I pulse the açaí packet to break it down before adding anything else. This ensures no chunks of açaí throughout the bowl.
- Blend a couple of times: Again, this recipe is hard for a blender (even a high powered one) to break down. You might have to blend it a few times, scrape down the sides, and stir in between blends. If you don’t want to mess with extra blends, add an extra 1/4 cup milk or leave out some of the ice, but it will be more of a smoothie and less of a bowl.
Açaí Bowl With Almond Butter variations
- Add protein:One scoop of good-quality chocolate protein powder really amps up the chocolate flavor and increases the protein.
- Use peanut butter instead of almond butter: This changes the flavor a lot (I definitely prefer the almond butter), but my boys love peanut butter in theirs.
More healthy breakfast recipes
- Chocolate Protein Shake texture of a milkshake!
- Green Smoothie Recipe with greens and frozen fruit
- Apple Muffins made with Greek yogurt
- Protein Breakfast Cookies tastes like a cinnamon roll
- Healthy Oatmeal Breakfast Cookies reader favorite
This Açaí Bowl With Almond Butter is a fun twist on an original fruity acai bowl. It's made with açaí, frozen banana, cocoa powder, chocolate almond milk, and almond butter for the ultimate thick and creamy chocolate açaí bowl.
- 1 packet (3.8 ounces) Açaí packet (Note 1)
- 1 cup chocolate almond milk (I find this too bitter with any other milk; it does need chocolate milk)
- 1 tablespoon Dutch process (Special Dark) cocoa powder
- 2 tablespoons almond butter
- 1/2 cup frozen blueberries
- 1/2 cup frozen ripe banana
- 6-8 ice cubes
- 1 and 1/2 tablespoons honey vanilla granola
- 1 and 1/2 tablespoons sliced almonds or coarsely chopped nuts
- 6-8 thin slices of a ripe banana
- Small handful fresh berries
- Optional: drizzle of pure maple syrup or honey
NIGHT BEFORE: Remove the peel from the banana, slice into large coins, and place in a plastic bag in the freezer.
MORNING OF: Add the unwrapped açaí packet to the blender. Pulse a few times to break it down. Then add the ingredients in this order: 1 cup chocolate almond milk, 1 tablespoon Dutch process cocoa powder, 2 tablespoons almond butter, 1/2 cup frozen blueberries, 1/2 cup frozen banana, and 6-8 ice cubes.
BLEND: Blend. This might take a little patience but we want a thick açaí bowl, not a smoothie. Blend, stir in between blends, and scrape down the sides as needed. It typically takes my blender 2-3 cycles to turn the mixture smooth and creamy.
TOP: Spoon the mixture into a bowl. Add the toppings of your choice: granola, sliced almonds, a few slices of banana, and a few fresh berries. If desired, add a drizzle of honey or maple syrup.
Calories are accounting for just the base. Toppings vary and can’t be accurately calculated.