Banana Tahini Coffee Smoothie

Name: Banana Tahini Coffee Smoothie
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 large banana; ¼ cup tahini; 3 dates (pitted); 1 ½ cups plant-based milk (plain, unsweetened); 4 oz coffee (caffeinated or decaffeinated); 2 tbsp hemp seeds (hulled); ½ cup riced cauliflower (frozen or fresh); 1 ½ tsp ground cinnamon; 2 pinches ground nutmeg; 1 pinch salt (optional); 1 handfuls of ice

Nichole Dandrea-Russert, MS, RDN

1 year ago

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

1 large banana

¼ cup tahini

3 dates (pitted)

1 ½ cups plant-based milk (plain, unsweetened)

4 oz coffee (caffeinated or decaffeinated)

2 tbsp hemp seeds (hulled)

½ cup riced cauliflower (frozen or fresh)

1 ½ tsp ground cinnamon

2 pinches ground nutmeg

1 pinch salt (optional)

1 handfuls of ice

Directions

Add all ingredients except for the ice into a blender and blend until smooth.

Taste for additional ingredients of your choice.

Add 1–2 handfuls of ice and blend again.

Enjoy your banana coffee smoothie and feel energized!

Chef's Notes

Substitutions
Substitute almond or peanut butter for tahini.

Use 1–2 ounces of espresso in place of coffee.

Substitute another veggie of choice in place of the cauliflower, like a handful of spinach or romaine (note that it may change the color to green!).

Prep Ahead
Make the coffee ahead of time and store in an airtight container or mason jar in the refrigerator for up to 3 days before making the smoothie.

Storage
Store coffee smoothie leftovers in an airtight container or mason jar in the refrigerator for up to 5 days. You may need to add more water to the smoothie and blend again since it’ll thicken up in storage.