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

Tips for success

For the best texture, use very cold ingredients. Chill the heavy cream and the cold brew espresso before blending. The frozen banana should be solid, not partially thawed.

If the shake is too thick to blend, add a splash of cold brew or cream, one tablespoon at a time, until it moves freely. If it's too thin, add a few more frozen banana slices or a handful of ice and blend again.

When grating the chocolate, use the large holes of a box grater and hold the block at a slight angle to create longer curls. Work quickly so the chocolate doesn't melt from the heat of your hands.

If you're making this for a party, you can prepare the chocolate curls and chop the walnuts a day ahead and store them in an airtight container at room temperature. The shake itself is best enjoyed immediately, as it will separate and thin as it sits.

Variations

• Vegan version: Use full-fat coconut milk or oat cream instead of heavy cream, and choose a dairy-free chocolate. Ensure the whipped cream is also plant-based. The shake will still be thick and creamy, with a subtle coconut note if using coconut milk.
• Extra coffee kick: Add 1 tablespoon of instant espresso powder along with the cold brew, or increase the cold brew to 3/4 cup and reduce the cream to 1/4 cup. This makes the shake more intensely coffee-flavored and slightly less sweet.
• Chocolate tahini swirl: Before pouring the shake into the glass, drizzle 1 tablespoon of melted dark chocolate and 1 tablespoon of tahini around the inside of the glass. Then pour the shake and swirl gently with a spoon for a marbled effect.
• Spiced date shake: Add 1/4 teaspoon of ground cinnamon and a pinch of ground cardamom to the blender with the other ingredients. This adds a warm, aromatic note that pairs well with the dates and coffee.

Storage and make-ahead

Fridge

Store leftover shake in an airtight container in the refrigerator for up to 24 hours. Stir or re-blend with a splash of cold brew before serving.

Freezer

Freeze leftover shake in an ice cube tray for up to 2 months. Blend the cubes with a little milk or cream when ready to enjoy.

Reheat

This shake is meant to be served cold; do not reheat. If frozen, let the cubes thaw slightly and re-blend.

This shake is best enjoyed immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture will change slightly as the banana oxidizes and the cream may separate, so give it a good stir or re-blend with a little extra cold brew to restore some creaminess before drinking.

You can prepare the dates (diced), walnuts (chopped), and chocolate curls up to 2 days in advance and store them separately in airtight containers at room temperature. The banana can be frozen in chunks up to 3 months ahead.

The cold brew espresso can be brewed and refrigerated for up to 1 week. Assembling the shake takes only a few minutes, so this is a great make-ahead option for a quick treat.

Serving ideas

Serve the shake immediately after blending, while it is still thick and frosty. Use tall glasses or crystal tumblers to show off the layers. Top generously with whipped cream and chocolate curls, and finish with a pinch of flaky sea salt.

For a pretty presentation, you can drizzle a little tahini inside the glass before pouring, or add a whole date on a cocktail pick for garnish.

This shake works beautifully as a dessert, an afternoon treat, or a special breakfast indulgence. It's rich enough to serve in small portions, so one batch can easily make two generous servings or four smaller ones. Pair it with a shortbread cookie or a piece of dark chocolate for extra indulgence, or enjoy it on its own as a satisfying, coffee-forward drink.

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
• 2 oz milk chocolate (from a solid block), grated into curls
• 1 frozen banana
• 2 tbsp roasted tahini
• 1/2 cup cold brew espresso
• 1/2 cup heavy cream
• 1/4 tsp flaky sea salt, plus more for finishing
• Whipped cream, for serving

Instructions

1. Slice the pitted medjool dates into small pieces, then dice them finely. Chop the toasted walnuts into small bits. Grate the solid block of milk chocolate on the large holes of a box grater into a pile of chocolate curls. Set all three aside.
2. Measure the frozen banana, roasted tahini, cold brew espresso, heavy cream, and flaky sea salt. Have them ready by the blender.
3. Add the diced dates, frozen banana, roasted tahini, cold brew espresso, heavy cream, and flaky sea salt to the blender jar. Blend on high until completely smooth and thick, stopping to scrape down the sides if needed.
4. Pour the thick shake from the blender pitcher into a crystal glass or tall serving glass. Top with a generous swirl of whipped cream and a shower of milk chocolate curls. Finish with a pinch of flaky sea salt if desired.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

48 g

Fat

24 g

Fiber

5 g

Sugar

38 g

Sodium

260 mg

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