Moroccan · Breakfast
Date & Tahini Smoothie Bowl
A modern Marrakech-cafe breakfast bowl blending Moroccan dates with tahini, banana and milk into a thick, caramel-rich smoothie, spooned into a bowl and topped with granola, sesame, fruit and a swirl of extra tahini. Naturally sweet and satisfying, it turns the classic date-and-sesame pairing into a contemporary, spoonable breakfast.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
- Level
- Easy
Ingredients
- 8 soft pitted dates (plus more to top)
- 2 tbsp tahini
- 1 banana, frozen
- 250 ml milk (dairy or plant)
- 150 g yoghurt
- 1/2 tsp cinnamon
- 1/2 tsp orange-blossom water (optional)
- To top: granola, sesame seeds, sliced banana, extra tahini
Method
- 1
Soak if needed
If the dates are firm, soak them in warm water for 10 minutes so they blend smoothly.
- 2
Blend
Blitz the dates, tahini, frozen banana, milk, yoghurt, cinnamon and orange-blossom water until thick and creamy. Add more milk to loosen if needed.
- 3
Taste
Check the sweetness and thickness; it should be spoonable, not pourable.
- 4
Serve
Pour into bowls and top with granola, sesame seeds, sliced banana, chopped dates and a swirl of tahini.
Chef's tips
- A frozen banana gives the thick, spoonable texture that makes it a bowl rather than a drink.
- Soak firm dates first so they blend without leaving little chewy bits.
- Balance the richness of the tahini with the tang of yoghurt and a squeeze of lemon if you like.
Frequently asked questions
Can I make it vegan?
Yes. Use plant milk and a plant yoghurt. The dates, tahini and banana already make it rich and creamy without any dairy needed.
Is it very sweet?
It is naturally sweet from the dates and banana, with no added sugar. The tahini and yoghurt keep it balanced rather than cloying, and you can adjust the number of dates to taste.