Date and Tahini Smoothie Bowl
Why this recipe works
- Ready quickly: Everything blends into a thick base in minutes, making it practical for a fast breakfast or chilled snack.
- Naturally creamy: Greek yoghurt, ripe banana and tahini create a smooth, spoonable texture without needing ice cream or added thickeners.
- Sweet but balanced: Dates and banana provide natural sweetness, while yoghurt adds gentle tang and tahini brings a savoury, nutty edge.
Get the most out of this recipe
Ingredient notes
- Choose soft dates: Soft dates blend more smoothly and give the bowl a rounded, caramel-like sweetness.
- Soften dry dates first: If the dates feel firm, soak them briefly in hot water, then drain well so the bowl stays thick.
- Use cold whole milk: Cold whole milk helps keep the bowl creamy and chilled without making the texture too thin.
Texture tips
- For a thicker bowl: Use a very ripe banana and keep the milk cold before blending.
- Blend until fully smooth: Pause to scrape down the blender if needed so the dates and tahini are evenly incorporated.
Timing notes
- Best served straight away: The bowl has its freshest flavour and thickest texture immediately after blending.
- Chill briefly if preferred: A short chill makes the bowl colder and slightly firmer before serving.
Equipment you'll need
Ingredients
Instructions
- Pit the dried dates if needed. Slice the banana. Set aside 1 tbsp tahini for swirling at the end.
- Add the whole milk, greek yogurt, banana, dates, ground cinnamon and the remaining tahini to a blender. Blend until very smooth and thick, scraping down the sides as needed.
- Divide the smoothie into two bowls. Swirl the reserved tahini over the top.
- Roughly chop the blanched almonds and scatter over the bowls. Serve straight away, or chill for 5 minutes if you want it extra cold and spoonable.
Recipe notes
Tips
- For the thickest bowl, use very ripe banana and keep the milk cold before blending.
- If your dates are a little dry, soak them in hot water for 5 minutes, then drain well before blending.
- If serving to young children, chop the blanched almonds very finely to reduce choking risk.
Substitutions
- Replace whole milk with more greek yogurt for an even thicker, tangier bowl.
- Replace blanched almonds with a drizzle of extra tahini for a simpler topping.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate in a covered container for up to 1 day; stir well before serving and add a small splash of whole milk to loosen if it has thickened.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Almonds Milk Sesame
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