Tahini Date Shake

June 22, 2015
2 Ratings
Photo by Bobbi Lin
Author Notes

I’m a big tahini fan. It’s basically grownup peanut butter and it just adds something special to recipes that call for nut butters. Now, I’m not quite ready to whip up any tahini and jelly sandwiches, but I’m very into adding spoonfuls of it to cookie dough, dressing, hot chocolate, smoothies, and shakes! Since it’s now officially summer, I think it’s high-time to spend any free moments sitting outside and drinking cold drinks. And that often means cool and creamy tahini shakes, which are basically milkshakes for breakfast—get excited!
I’ve made a pact with myself to take fifteen minutes every morning to drink one of these, read a few pages of very important literature, and not think about anything else. And then those precious minutes are over and it’s back to writing cover letters and freelance article pitches, and crying—I mean, being excited by the challenge of not knowing what’s ahead. Ah, the post-grad life!

http://spicesandspatulas.com/2015/06/21/v-gf-date-shake/ —Rebecca Firkser

Test Kitchen Notes

For someone who doesn't love frozen bananas, I wasn't overly excited at first—but I changed my tune after trying it: It was so simple and really tasty. The almond milk added a nice creaminess, as did the chia seeds. I loved it and will make it again (probably tomorrow morning, with the other half of the frozen banana). And I tried a little bit of dark rum in the last little bit... Quite scrumptious!! —Victoria Ross

  • Serves 1
  • 1 cup unsweetened vanilla almond milk (or 1/2 cup milk plus 1/2 cup date water)
  • 1 teaspoon vanilla extract
  • 2 teaspoons chia seeds
  • 1 tablespoon tahini
  • 1/4 teaspoon cinnamon
  • 2 deglet nour dates, pitted
  • 1/2 frozen banana
  • Ice, as needed
  • 1 teaspoon coconut oil (optional)
In This Recipe
  1. In two separate bowls, soak the dates in hot water for 10 minutes and the chia seeds in warm water for 5.
  2. Combine everything in a blender and blend until it breaks up all of the dates. Adjust ice according to your preference. Drink it on its own for breakfast, or add a shot or two of rum or Kahlúa (but you might not want to have it for breakfast with this addition.)

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Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. You can follow her on Instagram @rebeccafirkser.