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.
Kimberly Gronemeyer says
After step 4, are you adding the dates and the liquid both to the blender? Thanks for the clarification!
Fran Costigan says
Yes, that’s right Kimberly. Enjoy.