This 5-Ingredient Coffee Smoothie with Tahini is a perfectly sweet and nutty! Made with dates and fresh coffee, this perky blend is frothy like a milkshake and totally vegan. Start your day on a delicious note with this healthy, dairy-free smoothie!Jump to Recipe
To begin (not that anyone asked): I tend to consider myself a coffee purist.
As in, first thing in the morning I enjoy a plain cup of black coffee. No latte, no sugar, no cream.
I am not at all attempting to sound like a coffee snob, but rather I enjoy appreciating the true flavors of a certain coffee bean. When you’re working with a high quality variety, sugar and milk tend to dilute the natural flavor. We are lucky to live in a time of extreme access to exceptional coffees at the lowest price we’ve ever had
(Psst – if you’re looking for an affordable roaster that ships across the U.S., I recommend Happy Mug).
Today’s recipe does involve coffee mixed with other ingredients, but is worth sharing. We’re taking things into a sweeter realm with a milkshake-inspired smoothie that I would happily drink at any time of day!
What is tahini?
Simply put, tahini is ground sesame seeds. Similar to a nut butter like peanut, tahini is ground into a liquid-y paste that is a base of many Mediterranean dishes and hummus. It is widely available in U.S. grocery stores, but beware that brand quality varies a great deal. My favorite so far has been Pepperwood Organics (I purchase their 6.6 lb bucket on Amazon for only $30!).
How to make a Coffee Smoothie with Tahini
Brewed coffee is the base of this smoothie, so we will start there with whatever method you prefer. Many of my friends enjoy a french press, but right now Dan and I are loving our Kalita Wave pourover. Here is a helpful video if you’re looking to learn more.
After brewing your coffee, you’ll want to plan some time for it to cool. I stick it in the freezer to speed up this process.
After chilling the coffee, you’ll then combine it in a high-speed blender with some high-quality tahini, ice, cinnamon, salt, optional flaxseeds, and dates (or a frozen banana).
That’s it! I prefer to drink this fresh but it’s probably fine after chilling in the fridge.
All in all, this process takes 15 minutes from start to finish. Plus, takes just 5 minutes if you already cooled your brewed coffee. Easy!
I have not tried espresso in place of drip coffee, but would assume it would be tasty (though you may want to sub in some water as 2 full cups of espresso is a little much 😅.
Coffee Smoothie with Tahini
- 1 cup brewed coffee, cooled
- 1/3 cup + 1 TBS high-quality tahini (should be very liquid)
- 5 soft Medjool dates or 1 small frozen banana
- 1/2 tsp salt
- 3 cups ice
- 1 TBS ground flax, optional
- Pinch cinnamon for topping, optional
- Combine all ingredients in a high-speed blender until fully combined. Top with cinnamon to serve and enjoy!
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