Caramely fresh medjool dates complement super-savory tahini in this smoothie.
Note: For the best flavor (and easy blending) seek out fresher dates—often found in the refrigerated section of the grocery store. If you use dried dates, it may take a little extra blending. For the smoothest texture, bring dates and tahini to room temperature before using. No need to bother getting out a cutting board to chop the dates; I simply tear them with my hands as I add them to the blender.
- 3/4 cup plain, unsweetened almond milk
- 3 medjool dates, preferably fresh (about 1 1/2 ounces) pitted and torn into 1/2 inch pieces
- 2 tablespoons tahini
- 1/8 teaspoon ground cardamom, plus more for garnish
- 1 frozen banana, cut into 1/2 inch chunks
- Pinch of salt
Combine almond milk, dates, and tahini in a blender. Pulse to break up the dates and then blend on high until a smooth paste forms, scraping down the sides of the blender as needed. Flecks of date should be visible, but the mixture should be smooth.
Add the cardamom, banana, and salt to the blender. Blend on high speed until smooth. Garnish with more ground cardamom and serve immediately.