This vegan Date Tahini Shake absolutely satisfied my craving for something rich, thick and creamy. I froze half to see what would happen and – boom- luscious sorbet. Don’t pass this one by, because like last week’s recipe, it’s easy!
Date Tahini Shake
I wanted something thick and creamy, a real thick shake in fact. This was a persistent craving so I went for it. The template was the Date Thick Shake in Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, the one I originally based on the famous Date Shakes in Palm Springs. This one was faster, since I used a bit of ganache from my refrigerator, instead of making chocolate syrup. I added a spoon of tahini for protein and to add creaminess, splash of date syrup (silan) and an ounce of decaf espresso. OM Goodness. Success! This shake was so thick I almost used a spoon and it stayed thick and creamy for 2 days in the refrigerator. (I test these things so you don’t have to. ) I realized that had I added a bit more tahini, I’d have made a Tahini Mocha Shake, a Goldie Philly Vegan Tahina Shake. You don’t want a tahina shake? Leave it out, but here I do recommend using it. The flavor is subtle, but it adds so much. Ditto the espresso – your choice. Just taste as you go along and decide.
The recipe made two cups. That’s a lot for one drink, and after I made the shake and tasted it (yum!), I decided I’d have it the next day after all. What can I say? Sometimes cravings go away by just doing.
In the morning, I found that the thick shake had not frozen solid, I scooped a ball of what was definitely a sorbet into a small dish and added a smear of cranberry coulis that I’d made last week. A sprinkle of cacao nibs for crunch was just right. I would serve this at a party.
I spooned one cup of the semi-frozen Date Tahini Shake into my Vitamix and allowed it to soften for about 10 minutes. It blended back into thick goodness. I added one soup spoon of Soom tahini for protein and blended. Another yum. Next, I added a short drizzle of Soom date syrup (silan) and an ounce of decaf espresso. Both of these ingredients are optional.
I poured myself a short glass, about 3/4 cup of this very creamy, very thick, rich-tasting but no-sugar-added shake. I refrigerated another glass, and as I said, it was still thick and creamy 2 days later. The rest went back into the freezer for another day.
I hope you enjoy this Date Tahini Shake as much as I did.
Date Tahini Shake
- 3/4 cup whole raw cashews
- 1/2 cup packed pitted dried dates
- 1/2 teaspoon pure vanilla extract
- 2 to 3 tablespoons ganache (you can use melted chocolate or a chocolate sauce)
- 2 tablespoons tahini
- 2-3 teaspoons date syrup (silan) or maple syrup
- 1 ounce espresso (I used decaf)
- 1/2 cup ice cubes
Rinse the cashews in a strainer. Pour them into a container and add water to cover. Soak a couple or hours or overnight.
- Rinse the dates in a strainer. Put the dates into a container. Add enough water to cover them by 2 inches. Soak the dates for a couple of hours or overnight.
- Drain and rinse the cashews. Put them in a blender.
- Drain the dates and pour the soaking liquid to a measuring cup. Add enough water to yield 1 cup total.
- Start the blender on low and increase to high speed. Blend until the mixture is thick and creamy.
- Add 2 tablespoons chocolate ganache and vanilla and blend.
- Add the tahini and silan, if using,
- Add the ice and blend until the shake is frothy and creamy.
- Taste and add more ganache, more tahini, and/or more ice if you like.
- Pour into 2 glasses and enjoy.
- Alternatively, freeze some or all of the shake and enjoy a sorbet or allow blend the slightly defrosted shake in the blender.