Five Medium or Large Açai Bowls with Unlimited Toppings at Acai Alaska (Up to 51% Off)

Taku / Campbell

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$35 51% $18
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In a Nutshell

Vegan fruits, nuts, granola, and seeds sprinkle atop açai, a superfood packed with antioxidants

The Fine Print

Expires 90 days after purchase. Limit 1 per person. Limit 1 punch per visit. Valid only for option purchased. Not valid for delivery. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose Between Two Options

  • $17 for five medium açai bowls with unlimited toppings (up to a $35 value)
  • $27 for five large açai bowls with unlimited toppings (up to a $55 value)

The menu includes the Reef bowl, an açai-berry blend topped with banana, coconut, granola, and honey ($5.40/8 oz.); the Purple Tide bowl, an açai-berry blend topped with kiwi, goji, bee polen, and hemp granola; and a build-your-own açai bowl starting at $4.50, with toppings starting at $0.50/each.

Acai Alaska

While living in Hawaii, CJ and Julia von Imhof got hooked on açai bowls, colorful portions of fruits munched by surfers for a natural, vitamin-packed energy boost. The base of the bowls, açai, is a restorative fruit found in Brazilian palm trees, rumored to be a superfood for its high antioxidant content and ability to deflect bullets. The von Imhofs craved the superhealthy food when they moved to Alaska, inspiring them to open their own açai café and “healthy-lifestyle shop.”

The little restaurant brought a slice of island life to Alaska; as a food critic at the Anchorage Daily News wrote, “A distinctly Hawaiian influence was evident on my first visit; I was instantly transported to a beachfront surf shack.” The shop’s signature dish, the açai bowl, starts with a base of açai blended with dark berries and topped with a tasty variety of tropical fruits, chia seeds, chopped almonds, goji berries, spirulina, and bee pollen. The vegan-friendly bowls contain no added sugars or preservatives, yet still taste as sweet as dessert, breakfast cereal, or revenge, leading to delighted reviews by food critics from Examiner.

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