Start by measuring out 2 cups of frozen mixed berries and one frozen banana. You'll want to break the banana into 3 or 4 smaller chunks so the blades can catch them easily. Add these to your high-speed blender jar while they're still rock hard from the freezer. You'll see the frost on the berries and the banana chunks will look solid and matte. There's no liquid yet so the fruit just sits loosely at the bottom of the jar. (I tried using room temperature fruit once and the bowl turned into a soup, stay with frozen fruit for that thick spoonable texture.) Use frozen fruit at 0°F, this cold temperature is what creates the thick sorbet-like structure.

Pour in exactly 1/2 cup of unsweetened almond milk and 1 tablespoon of almond butter. Secure the lid tightly and start blending on the lowest speed (about 1 or 2 on a 10-dial) for 15 seconds. Gradually increase to high speed for another 30 to 45 seconds until the mixture is uniform. You'll hear the motor strain slightly at first and then smooth out as the fruit breaks down. The mixture will turn a deep purple and you'll see a thick vortex forming in the center. Stop right when the last berry chunk disappears. Blend for only 60 seconds total, over-blending generates heat that melts the frozen crystals and ruins the thickness.

Use a heavy rubber spatula to scrape the thick purple mixture from the blender jar into a medium white ceramic bowl. This should take about 30 seconds because the base is very viscous and stubborn. Spread it out so the surface is mostly level but leave a slight swirl for visual interest. The smoothie should be so thick that it holds its shape when you dollop it into the bowl. You'll smell the tartness of the raspberries and the sweetness of the banana immediately. (My first batch was too runny because I added an extra splash of milk, keep the liquid low.) Scrape the jar with a J-shaped motion, this ensures you get every bit of the nutrient-dense base into your bowl.

Carefully place 8 thin slices of fresh banana in a curved line along the left side of the bowl. Add 6 fresh blackberries along the bottom edge and 10 blueberries on the right side. Finish by tucking 2 tablespoons of granola and a pinch of coconut flakes behind the banana slices. You'll see the bright white of the banana and the dark gloss of the berries against the matte purple base. The different textures of the crunchy granola and the soft fruit make the dish look professionally made. Make sure the toppings sit on top of the smoothie rather than sinking. Arrange the toppings in 2 minutes or less, speed prevents the base from melting into a liquid state before you eat.