Rich and creamy with a slightly nutty flavor. These vegan date-tahini shakes are made without refined sugar or artificial sweeteners. Delicious and creamy – it's like an adult version of a guilt-free milkshake!
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Would it even be Quarantahini Week if I didn't share a recipe for one of my most beloved tahini desserts of all time?
Of course, I'm talking about tahini shakes. Especially those from Goldie, who is a fantastic silky vegan "milk" shaking tea dream.
But with Goldie closed for the foreseeable future, there is one option: Try to make our own!
I’ll be up front for any of my fellow Philadelphians who are just obsessed with Goldie-tehina shakes: this is no copycat recipe.
Goldie uses an actual milkshake machine to freeze soy-based milk and tahini and process it into a real milkshake.
Michael Solomonov wrote more about this in an article for The Splendid Table and shares a made-at-home version.
However, this is a little more effort than I could wish to freeze ingredients the night before.
It also contains a lot of sugar (as one would expect from a milkshake) – an equal amount of sugar for the tahini.
So let's think of this not as a substitute for a Goldie shake, but a Goldie-inspired healthier tahini … smoothie, maybe?
It's easy to make, has a deliciously nutty tahini flavor, but gets the sweetness only from dates. (So it's certainly not as sweet as the OG tahini shake.)
Topped with a little whipped cream or coconut whip and a drizzle of chocolate half-spread?
Count me in. Easy, better for you and available when I want it. Now that's a winning recipe.
Thick and creamy Tahini shakes
The Milkshake machines at Goldie make the mix of tahini and sugar and milk a thick, creamy shake.
Without a milkshake machine, and without having to freeze a tahini blend a day ahead of time, we turn to the hero of smoothies everywhere:
Frozen is banned.
No, there are no bananas in Goldie tahini shakes. But I promise this still tastes like tahini and not a banana scare.
Instead of the half cup of sugar in the Goldie recipe, we use dates for natural sweetness.
And of course, the biggest star: tahini!
Getting the tahini shake is as simple as throwing everything in the blender and turning it on.
The shaking will look pretty thick at first – and that's normal. This is because tahini is one non-Newtonian substance. What the heck does that mean? It's time for our favorite topic … kitchen chemistry!
A non-Newtonian fluid does not follow Newton's Law of Viscosity, which states that a liquid has constant viscosity regardless of the amount of stress applied to it. In non-Newtonian fluids, the viscosity changes as more force is applied. In the case of tahini, the faster we hit it, the stiffer it becomes.
Of course, a blender thing beats pretty quickly, making the tahini very thick and stiff.
When the blender stops, the tahini will slowly thin out again. So don't add extra milk when you think your shaking is getting too thick!
Tips and tricks for the best Tahini shake
- This recipe is written for two small shakes. If you want a big shake (or Goldie style!) Big shake, make the full batch, but serve in a glass.
- Use good quality tahini. Soom Foods makes my favorite tahini of all time!
- If the tahini shake is not as sweet as you would like, add 1-2 tablespoons sugar to the mixture in the blender.
- Replace tahini with chocolate-tahini-half spread for a chocolate-tahini shake.
- Freezing leftovers will result in a fairly hard, solid shake (but storage in the fridge leaves a thin, juice-like consistency). Leave any frozen solid residues at room temperature for 10-20 minutes to thaw slightly, then eat with a spoon.
- While delicious on its own, optional toppings add extra flavor or crunch. Suggestions include whipped cream or coconut whip, drizzled chocolate or chocolate half scattered, crushed graham biscuits or toasted and candied sesame seeds.
More Tahini recipes
- Grilled Tahini Chicken
- Flourless chocolate Tahini cake
- Brownies with salted Tahini butter cream
- Chocolate Chip Tahini Blondies
- One Pan Tahini chicken with Brussels sprouts and potatoes
Yield: 2 Preparation time: 5 minutes Total time: 5 minutes
Rich and creamy with a slightly nutty flavor. These vegan date-tahini shakes are made without refined sugar or artificial sweeteners.
- 1 cup of almond milk (or optional milk)
- 2 large ripe bananas, frozen
- 6 tbsp tahini
- 6 Medjool dates, hanging
- 1/8 teaspoon vanilla extract
- pinch of salt
- optional garnish: chocolate tahini halved spread, whipped cream, coconut whip, candied sesame seeds, graham cracker crumbs
- Combine milk, bananas, tahini, dates, vanilla extract and salt in a blender or food processor. Blend until smooth and creamy.
- Pour into glasses. If desired, top with a dollop of chocolate tahini halva spread and whipped cream along with a sprinkle of Graham cracker crumbs or candied sesame seeds.