Salted Date Caramel Tahini Espresso Cream Shake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a frozen banana that is very ripe. The browner the peel, the sweeter the banana. If you have leftover banana, slice it and freeze on a parchment-lined tray before transferring to a bag.

This prevents clumping. When grating chocolate, use a cold bar and handle it as little as possible to avoid melting. You can also use a vegetable peeler to make larger curls.

To make this shake even more decadent, drizzle a little tahini or caramel sauce inside the glass before pouring. If you prefer a stronger coffee flavor, add an extra shot of espresso.

For a sweeter shake, add a teaspoon of maple syrup or honey. The flaky sea salt is essential—it brightens the flavors and cuts through the richness. Serve with a thick straw or a spoon.

Variations

• Mocha Date Shake: Add 1 tablespoon unsweetened cocoa powder to the blender with the other ingredients. The chocolate flavor intensifies the coffee and pairs well with the dates. Top with extra chocolate shavings.
• Peanut Butter Espresso Shake: Replace the tahini with 2 tablespoons creamy peanut butter. Use roasted peanuts as a garnish instead of walnuts. The peanut butter adds a familiar, comforting flavor that works with coffee.
• Vegan Coconut Shake: Use full-fat coconut milk instead of heavy cream and a dairy-free chocolate for the curls. Omit the whipped cream or use coconut whipped cream. The coconut flavor complements the dates and tahini.
• Spiced Date Shake: Add 1/2 teaspoon ground cinnamon and a pinch of ground cardamom to the blender. These warm spices enhance the caramel notes of the dates and give the shake a chai-like vibe.

Storage and make-ahead

Fridge

Store leftover shake in the fridge for up to 1 day. Stir or blend before drinking; it will separate.

Freezer

Freeze the shake in an airtight container for up to 1 month. Thaw slightly before blending or eating as a slush.

Reheat

This shake is served cold. If frozen, let it thaw for 10 minutes and blend with a little milk to restore texture.

This shake is best enjoyed immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day, but the texture will change—it will separate and become watery. To refresh, shake well or blend again with a few ice cubes.

You can prepare the toppings a few hours ahead: chop the dates, toast the walnuts, and grate the chocolate. Keep them in separate containers at room temperature.

The frozen banana can be kept in the freezer for up to 3 months. The shake itself should be blended fresh, as it does not hold well.

Serving ideas

It's substantial enough to be a treat on its own, but it also pairs well with a small cookie or a slice of banana bread. For a brunch gathering, set up a shake bar with different toppings like extra chocolate curls, chopped nuts, or a drizzle of tahini.

To make it a meal, add a scoop of vanilla ice cream or a spoonful of peanut butter for extra richness. For a grown-up version, add a splash of bourbon or rum.

The shake is also delicious with a sprinkle of cinnamon or nutmeg on top. Serve in a chilled glass for an extra frosty experience.

Frequently asked questions

Recipe card

Salted Date Caramel Tahini Espresso Cream Shake

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 6 pitted Medjool dates
• 1/4 cup toasted walnuts, chopped
• 2 oz milk chocolate, grated into curls
• 1 frozen banana, sliced
• 2 tbsp roasted tahini
• 1/2 cup cold brew espresso
• 1/2 cup heavy cream
• 1/4 tsp flaky sea salt, for garnish
• Whipped cream, for serving

Instructions

1. Slice the pitted Medjool dates into small pieces and set aside. Chop the toasted walnuts into small bits. Grate the milk chocolate on the large holes of a box grater to create a pile of chocolate curls. Keep the toppings separate for now.
2. Into a glass blender pitcher, add the sliced dates, frozen banana, roasted tahini, cold brew espresso, and heavy cream. The order does not matter, but adding the liquid last helps the blender pull everything down.
3. Lock the lid on the blender pitcher. Start on low speed, then increase to high. Blend for 30 to 60 seconds, stopping to scrape down the sides once or twice, until the mixture is completely smooth and thick, with a swirling, frosty texture.
4. Pour the thick, frosty shake from the blender pitcher into a crystal glass. Top with a generous swirl of whipped cream, then sprinkle with the grated milk chocolate curls and a pinch of flaky sea salt. Serve immediately.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

52 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.