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You know how sometimes, in the morning, you feel you should eat something because it would give you energy, but you’re not actually that hungry? Or maybe you need to get out of the house early, and you would rather have something later, when you get into work, but something un-complicated and un-messy?

These are the very situations when you’ll be glad you’ve befriended this tahini and date coconut smoothie.

It is as simple as it sounds, a smoothie made with coconut milk thinned with water (you can also use all coconut water if you like) made creamy with a few tablespoons of tahini (or other nut butter) and lightly sweetened by medjool dates.

The idea for this comes from a reader of Chocolate & Zucchini, who kindly mentioned it as an irresistible use of coconut milk.

It is nutritious and delicious, and entirely made from pantry items — which you may actually have on hand at this very moment, go check, I’ll wait — so you can whip it up in five minutes any day of the week.

I like to make a batch or a double batch, and keep the leftovers in the fridge for later: I enjoy sipping on a small glass in the middle of the afternoon, or after dinner if I want to end the meal on a sweet note, and it is wonderful as the “milk” in a bowl of muesli, or added to granola and fruit.

I trust I have sold you on it by now, and will look forward to hearing back from you when you’ve tried it in your own kitchen. What’s been your go-to breakfast lately?

Related:

Juices and Smoothies: My Best Tips Immune-Boosting Smoothie Bowl My Paleo Granola Recipe

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PrintTahini and Date Coconut Smoothie Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Serves 2 to 3

Ingredients

50 grams (3 tablespoons) tahini 3 medjool dates, about 60 grams total, pitted and chopped, or more to taste A pinch of sea salt 3 medium ice cubes 180 ml (2/3 cup) coconut milk 180 ml (2/3 cup) filtered water Freshly grated cinnamon, for sprinkling (I use fresh cinnamon from Cinnamon Hill) Toasted sesame, for sprinkling

Instructions

In a blender, combine the tahini, dates, salt, ice cubes, coconut milk, and filtered water. Process at high speed for 20 to 30 seconds, until completely smooth. Taste, and add one more date if you prefer a sweeter smoothie. Pour into glasses, sprinkle with cinnamon and sesame, and serve immediately. This can also be refrigerated up to a day (shake well before drinking).

Notes

You can add a handful of berries (frozen, or fresh in season) or use another type of nut butter.

3.1https://cnz.to/recipes/drinks/tahini-date-coconut-smoothie-recipe/Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Photography by Céline de Cérou.

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