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Tahini-Date Shake

Photo: Jennifer Causey
Active time 10 mins
Total time 4 hrs, 20 mins

Serves 4 (serving size: about 3/4 cup)

Tahini does wonders in desserts: Like peanut butter, it rounds out and deepens other flavors with a nuttiness that cuts through the sweetness. Both staples of Middle Eastern cuisine, tahini and dates simply belong together—on toast, in cakes, or in a cold, creamy milkshake. Dates are naturally so sweet that combining them with frozen yogurt turned out to be too cloying. Instead, we froze whole-milk yogurt in ice cube trays for a dairy base that balances the shake. Sub protein-rich Greek yogurt and add a banana for a fantastic breakfast smoothie.  


  • 2 cups vanilla whole-milk yogurt (not Greek-style)
  • 1 cup boiling water
  • 8 Medjool dates, pitted and chopped (about 1/2 cup)
  • 1 cup crushed ice (about 6 ice cubes)
  • 1/4 cup tahini (sesame seed paste), well stirred
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 273
  • fat 12 g
  • satfat 3.6 g
  • monofat 3 g
  • polyfat 3.5 g
  • protein 7 g
  • carbohydrate 37 g
  • fiber 4 g
  • cholesterol 15 mg
  • iron 1 mg
  • sodium 125 mg
  • calcium 211 mg
  • sugars 14 g
  • Est. Added Sugars 0 g

How to Make It

  1. Spoon yogurt into an empty ice-cube tray; freeze 4 hours or overnight.

  2. Place 1 cup boiling water and dates in a bowl; let stand 10 minutes.

  3. Place date mixture in a blender; blend 30 seconds or until smooth. Add frozen yogurt cubes, crushed ice, tahini, cinnamon, and salt to blender; blend until smooth. Divide mixture evenly among 4 glasses; chill 5 minutes before serving.