Biohacker
B2B Recipes

Açaí em pó levado ao cardápio.

Original posts to turn freeze-dried acai into display case, dessert, coffee bar and hospitality items. Each recipe was designed for spec sheets, repeatability and margin.

Applications
BowlLatteSobremesaGrab-and-goPastry shopBar
Bowl of acai powder with banana brûlée, Brazil nuts, cocoa nibs and purple fruits.
Coffee shops and brunch

acai, chestnut and banana brûlée bowl

Thick base, intense purple shine and high-contrast toppings to sell as a signature bowl, not as an ordinary acai bowl.

Open post
Iced purple acai latte with camu camu, creamy foam and citrus zest.
Functional coffee bar

acai and camu camu iced latte

Layered, tart and creamy drink made for menus that already sell matcha, chai and seasonal drinks.

Open post
White panna cotta with purple acai coulis, toasted coconut and fresh herb leaves.
Restaurant and hospitality

Coconut panna cotta with acai coulis

Make-ahead cold dessert with a light base and bright purple coulis for restaurant service.

Open post
Purple acai and guaraná truffles with cocoa nibs, chestnuts and date interior.
Grab-and-go premium

Functional acai, guaraná and nib truffles

Dense, energetic, oven-free bite for coffee shops, emporiums and functional product showcases.

Open post
Slice of purple acai and cocoa cheesecake with a dark base, shine and fresh fruit.
Original confectionery

Cold acai and cocoa cheesecake

Deep purple slice with chestnut and cocoa base, designed for a fine confectionery display.

Open post
Violet acai and turmeric mocktail in a coupe glass with golden foam and lemon.
Hotel, bar and wellness

Sparkling acai, turmeric and ginger mocktail

Non-alcoholic drink with acidity, spice and golden-violet color for hotel menus and healthy bars.

Open post
Bowl of acai powder with banana brûlée, Brazil nuts, cocoa nibs and purple fruits.
Coffee shops and brunch100% Pure Acai

acai, chestnut and banana brûlée bowl

Thick base, intense purple shine and high-contrast toppings to sell as a signature bowl, not as an ordinary acai bowl.

Yield
2 bowls
Time
12 min
Service
Serve immediately
Temperature
Frio

Ingredients

  • 18 g Biohacker freeze-dried acai
  • 2 sliced frozen bananas
  • 120 ml cold vegetable milk
  • 80 g Greek or vegetable yogurt
  • 1 tablespoon chestnut paste
  • 1 fresh banana for brûlée
  • Sliced Brazil nuts, cocoa nibs and fine granola

Method

  1. 01Beat the acai, frozen banana, vegetable milk, yogurt and nut paste until it forms a firm cream.
  2. 02Cut the fresh banana, sprinkle with demerara sugar and burn quickly with a blowtorch.
  3. 03Serve in a chilled bowl and finish with chestnuts, nibs, granola and banana brûlée.
Menu note

Works as a premium breakfast or post-workout item without relying on frozen pulp.

Finish with a clean border and diagonal stripe toppings for a photogenic window display.

Iced purple acai latte with camu camu, creamy foam and citrus zest.
Functional coffee barAcai + Camu Camu

acai and camu camu iced latte

Layered, tart and creamy drink made for menus that already sell matcha, chai and seasonal drinks.

Yield
2 drinks
Time
8 min
Service
tall glass
Temperature
Gelado

Ingredients

  • 10 g of acai + Camu Camu Biohacker
  • 60 ml of cold water
  • 260 ml of vegetable milk or cold whole milk
  • 20 ml simple syrup or light honey
  • Large cube ice
  • Lemon zest
  • Optional: cold vanilla foam

Method

  1. 01Mix the powder with cold water until it forms a smooth purple syrup.
  2. 02Fill the glass with ice, add the milk and slowly pour the acai syrup down the side.
  3. 03Finish with cold foam and citrus zest on top.
Menu note

Purple alternative to matcha latte, with Amazonian acidity and a strong look on the counter.

Serve without stirring to preserve the gradient at first visual impact.

White panna cotta with purple acai coulis, toasted coconut and fresh herb leaves.
Restaurant and hospitality100% Pure Acai

Coconut panna cotta with acai coulis

Make-ahead cold dessert with a light base and bright purple coulis for restaurant service.

Yield
8 units
Time
25 min + fridge
Service
Dessert plate
Temperature
Frio

Ingredients

  • 500 ml coconut milk
  • 250 ml fresh cream
  • 80 g of sugar
  • 1 bean or 1 teaspoon vanilla
  • 10 g of hydrated colorless gelatin
  • 12 g of Biohacker freeze-dried acai
  • 140 ml of water
  • 50 g sugar for the coulis

Method

  1. 01Heat coconut milk, cream, sugar and vanilla without boiling; incorporate the gelatin and mold.
  2. 02Hydrate the acai with water, cook over low heat with sugar and reduce to a coulis texture.
  3. 03Unmold the chilled panna cotta and cover with the cold coulis when serving.
Menu note

Good for batch production: the kitchen prepares it in advance and finishes it on demand with coulis and garnishes.

Use finely toasted coconut and a small basil or mint leaf to cut the sweetness.

Purple acai and guaraná truffles with cocoa nibs, chestnuts and date interior.
Grab-and-go premiumAcai + Guarana

Functional acai, guaraná and nib truffles

Dense, energetic, oven-free bite for coffee shops, emporiums and functional product showcases.

Yield
18 truffles
Time
20 min
Service
Refrigerated showcase
Temperature
Frio

Ingredients

  • 16 g of acai + Guarana Biohacker
  • 220 g pitted dates
  • 120 g of Brazil nuts
  • 40 g of fine oats
  • 22 g of 100% cocoa
  • 1 pinch of salt
  • Cocoa nibs, dried coconut or sesame seeds to coat

Method

  1. 01Process chestnuts and oats until they become coarse crumbs.
  2. 02Add dates, acai with guaraná, cocoa and salt; process until it forms moldable dough.
  3. 03Form portions of 18 to 20 g and wrap in nibs, coconut or sesame seeds.
Menu note

Complementary ticket for coffee, training or checkout; It yields well and allows for unit sales.

For B2B service, standardize weight per unit and store in a refrigerated airtight container.

Slice of purple acai and cocoa cheesecake with a dark base, shine and fresh fruit.
Original confectioneryAcai + Cacao

Cold acai and cocoa cheesecake

Deep purple slice with chestnut and cocoa base, designed for a fine confectionery display.

Yield
1 18 cm pan
Time
35 min + fridge
Service
Slice or mini pie
Temperature
Frio

Ingredients

  • 18 g of acai + Cocoa Biohacker
  • 180 g cocoa biscuits or chestnut flour
  • 70 g melted butter
  • 420 g cream cheese
  • 140 g of fresh cream
  • 90 g of sugar
  • 8 g of hydrated gelatin
  • Blackberries, nibs or chocolate slide to finish

Method

  1. 01Mix the base with butter, compact it in the mold and cool.
  2. 02Beat cream cheese, cream, sugar and acai + Cocoa until smooth; incorporate the gelatin.
  3. 03Pour over the base and chill until firm before cutting.
Menu note

It delivers signature color and dark chocolate flavor without turning into a generic red fruit dessert.

Cut with a hot knife and finish with dark fruit to reinforce the color of the SKU.

Violet acai and turmeric mocktail in a coupe glass with golden foam and lemon.
Hotel, bar and wellnessAcai + Turmeric

Sparkling acai, turmeric and ginger mocktail

Non-alcoholic drink with acidity, spice and golden-violet color for hotel menus and healthy bars.

Yield
2 drinks
Time
10 min
Service
coupe cup
Temperature
Gelado

Ingredients

  • 8 g of acai + Biohacker Turmeric
  • 50 ml lemon juice
  • 40 ml ginger syrup
  • 140 ml of very cold sparkling water
  • Gelo
  • Lemon Twist
  • Optional: cold ginger foam

Method

  1. 01Dissolve the powder in lemon juice and ginger syrup.
  2. 02Shake quickly with ice in a cocktail shaker and strain into a cold glass.
  3. 03Top up with sparkling water and stir once to preserve carbonation.
Menu note

Sells as a non-alcoholic bar ritual: cocktail look, simple technical specifications and low complexity.

Finish with a citrus twist and serve immediately to maintain shine and bubbles.

Custom menu

Want to adapt one of these recipes to your operation?

Send your menu and Biohacker will suggest where freeze-dried acai fits best for margin, color and repeatability.

Talk to the team