Acai Sorbet Bowl with Cashew Crunch
4.7(315 ratings)The trick to a scoopable acai sorbet is using almost no liquid and letting the blender work slowly. Frozen banana gives body, acai powder brings that deep purple colour and tart berry edge, and a handful of whole cashews on top adds buttery richness against the crisp dehydrated buckwheat granola.
- Hands-on
- 10 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Add the almond milk and pitted date to a high-speed blender first so the blades catch the liquid before the frozen fruit goes in.
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Step 2: Add the frozen banana slices, frozen blueberries and acai powder, then blend on low while pressing the fruit down with the tamper.
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Step 3: Increase the speed gradually and stop as soon as the mixture looks smooth and holds soft peaks, like a sorbet rather than a drink.
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Step 4: Scoop the sorbet into two chilled white bowls and smooth the tops with the back of a spoon.
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Step 5: Scatter the buckwheat granola over one side, pile the whole cashews next to it and finish with a pinch of hemp seeds.
Same technique, different aisle
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