Recipe for Date Shake with Toasted Nuts
I've played with this shake a lot. Sometimes I use more banana, fewer dates, and less ice. I've substituted raw milk for the yogurt, as well. In the photos, you see toasted pistachios, sesame seeds, and coconut because I was out of almonds and walnuts.
For the pistachios, sesame seeds, and coconut flakes: toast them at 300 degrees F. for 3 to 4 minutes, then transfer to a plate to prevent burning. Toast the almonds and walnuts at 350 degrees F. for about 12 minutes.
Servings: 3 1/2 cups
Ingredients
Shake:
- *1 banana peeled and frozen
- *8 Medjool dates pitted
- *1/2 cup plain yogurt not thick
- *1/2 teaspoon vanilla extract
- *Pinch of ground cinnamon
- *Pinch of sea salt
- *2 cups ice cubes
- *3/4 cup to 1 cup water
Toppings:
- *1 tablespoon toasted unsweetened coconut flakes
- *1 tablespoon toasted almonds coarsely chopped
- *1 tablespoon toasted walnuts coarsely chopped
- *1 tablespoon toasted pistachios coarsely chopped
- *1 tablespoon toasted sesame seeds
Instructions
- Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.