Drinks · Part 3 of 3: Tips & recipe card

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

Name: Salted Date Caramel Tahini Espresso Cream Shake
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 pitted Medjool dates, diced; 1/4 cup toasted walnuts, chopped; 2 oz milk chocolate (from a solid block), grated into curls; 1 frozen banana, peeled and sliced; 2 tbsp roasted tahini; 1/2 cup cold brew espresso; 1/2 cup heavy cream; whipped cream, for topping, to taste; milk chocolate curls, for topping, to taste

By Clara Weller · Nov 11, 2026

The finished shake in a crystal glass, garnished with whipped cream, milk chocolate curls, and chopped walnuts

Prep: 10 min
Cook: None
Total: 10 min
Serves: 2

Tips for success

For the best texture, use frozen banana slices rather than whole chunks; they blend more quickly and evenly.

If you want a more intense coffee flavor, increase the cold brew to 3/4 cup and reduce the cream slightly. You can also add a pinch of sea salt to the blender to enhance the caramel notes.

To make this shake vegan, use coconut cream or a plant-based heavy cream alternative and a dairy-free chocolate. The tahini and dates provide enough richness and sweetness, so the shake remains satisfying.

For a thicker, milkshake-like consistency, add a few ice cubes and blend longer, but be careful not to water it down.

Variations

Mocha Date Shake: Add 1 tablespoon of unsweetened cocoa powder to the blender along with the other ingredients. The cocoa adds a deep chocolate flavor that complements the coffee and dates. Reduce the chocolate curls on top or keep them for extra chocolatey goodness.
Spiced Tahini Shake: Add 1/4 teaspoon of ground cinnamon and a pinch of ground cardamom to the blender. These warm spices enhance the caramel and nutty notes of the dates and tahini. Top with a dusting of cinnamon instead of chocolate curls for a different flavor profile.
Vegan Coconut Shake: Replace the heavy cream with canned coconut cream and use a dairy-free chocolate. The coconut adds a subtle tropical flavor that pairs well with the banana and tahini. Ensure the coconut cream is chilled and use the solid part for a thicker shake.
Peanut Butter Date Shake: Swap the roasted tahini for creamy peanut butter. The peanut butter provides a familiar nutty taste and a slightly sweeter profile. Reduce the dates to 4 if you prefer a less sweet shake, and top with chopped peanuts instead of walnuts.

Storage and make-ahead

Fridge: Store leftover shake in the refrigerator for up to 24 hours. Stir or re-blend with a splash of milk before serving.
Freezer: Freezing is not recommended as the texture will become icy and separate upon thawing.
Reheat: Not applicable; serve cold.

Store any leftover shake in an airtight container in the refrigerator for up to 24 hours. The shake will separate slightly upon standing; stir or re-blend with a little extra cold brew or cream to restore the texture. Do not freeze the shake, as the creamy texture will break when thawed.

You can prep the toppings a day ahead: dice the dates, chop the walnuts, and grate the chocolate curls. Store them separately in airtight containers in the refrigerator.

The frozen banana can be kept in the freezer for up to a month. When ready to serve, simply combine all ingredients and blend.

Serving ideas

Serve this shake immediately after blending for the best frosty texture. Pour it into tall glasses and top with a generous swirl of whipped cream.

Sprinkle with milk chocolate curls and chopped walnuts for a beautiful, café-style finish. For an extra touch, add a light dusting of cocoa powder or a drizzle of tahini over the cream.

This shake works well as a dessert or a special breakfast treat. Pair it with a shortbread cookie or a slice of banana bread for a more indulgent experience. It can also be served in smaller portions as a milkshake-style dessert after dinner. Adjust the sweetness by adding more or fewer dates.

Frequently asked questions

Can this shake be made without a frozen banana?

Yes, but the texture will be less thick and frosty. To compensate, add about 1/2 cup of ice cubes to the blender. Blend until the ice is completely crushed and the shake is smooth. You may need to add a little more cold brew or cream to achieve the desired consistency.

What can be used instead of cold brew espresso?

Strong brewed coffee that has been cooled can be used as a substitute. Brew coffee at double strength, then chill it in the refrigerator. Alternatively, use 1 to 2 shots of espresso diluted with a little water to make 1/2 cup. Decaf coffee also works for a caffeine-free version.

Why is the shake not thick enough?

The thickness depends on the ratio of frozen banana to liquid. If the shake is too thin, add more frozen banana or a handful of ice and blend again. Also, ensure the dates are fully blended; large pieces can make the shake seem watery. Chill the cold brew and cream beforehand to keep everything cold.

Can this shake be made ahead of time?

It is best served immediately for the frostiest texture. However, you can prepare the dry ingredients and toppings in advance. Store the diced dates, walnuts, and chocolate curls in separate containers. When ready, blend the wet ingredients with the frozen banana and serve.

Is there a nut-free alternative to tahini?

Yes, sunflower seed butter is an excellent nut-free substitute with a similar creamy texture and mild nutty flavor. It works well in this shake, though the flavor will be slightly different. For a completely different profile, use a seed-based butter like pumpkin seed butter.

Recipe card

Salted Date Caramel Tahini Espresso Cream Shake

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

6 pitted Medjool dates, diced
1/4 cup toasted walnuts, chopped
2 oz milk chocolate (from a solid block), grated into curls
1 frozen banana, peeled and sliced
2 tbsp roasted tahini
1/2 cup cold brew espresso
1/2 cup heavy cream
whipped cream, for topping, to taste
milk chocolate curls, for topping, to taste

Instructions

Slice the pitted Medjool dates into small dice and set aside. Chop the toasted walnuts into small pieces. Grate the solid block of milk chocolate on the large holes of a box grater to create a pile of chocolate curls. Set all toppings aside.
Place the diced dates, frozen banana slices, roasted tahini, cold brew espresso, and heavy cream into a glass blender pitcher. Ensure the frozen banana is broken into chunks so it blends evenly.
Lock the lid on the blender pitcher. Start on low speed and gradually increase to high. Blend until the mixture is completely smooth and has a thick, swirling, frosty consistency. Stop and scrape down the sides if needed.
Pour the thick shake into a crystal glass or serving glasses. Top with a generous swirl of whipped cream and sprinkle with the milk chocolate curls and a few chopped walnuts. Serve immediately.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories: 420
Protein: 6 g
Carbohydrates: 48 g
Fat: 24 g
Fiber: 5 g
Sugar: 35 g

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

Next recipe

A frosty crimson slush in a glass topped with coconut whipped cream, white chocolate curls, watermelon triangle, and mint.

Drinks · 10 min

Watermelon Hibiscus Strawberry Lychee Slush Cooler

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.