This 5-Minute Date Shake recipe is decadently creamy yet completely dairy-free! With protein-packed tahini, almond milk, dates, frozen bananas, and a dash of cinnamon, it’s the perfect power breakfast or afternoon treat.

A date shake in a glass on a coaster surrounded by bananas, dates and a kitchen towel.
Photo Credits: Mark Beahm

When I started writing this post, I kept going back and forth on the name. Should I call it a date shake or a date smoothie? Technically, there is no ice cream involved here. But still, this tahini date shake earns the title 100%!

The combination of sweet ripe frozen bananas, sticky Medjool dates, and nutty tahini takes care of the richness and creaminess with no ice cream needed! Like our Mango Smoothie and Green Smoothie, it’s nutritious enough for breakfast but tasty enough for an after-dinner treat. Plus, it freezes well so you can make a big batch to store for healthy breakfasts throughout the week.

Table of Contents
  1. Ingredients for this Date Shake Recipe
  2. Ingredient Spotlight
  3. How to Freeze Bananas
  4. How to Make this Date Shake Recipe
  5. How to Meal Prep this Date Smoothie
  6. What to Serve with a Date Shake
  7. More Date Recipes 
  8. Tahini Date Shake Recipe
Ingredients for the date shake recipe including bananas, tahini, dates, almond milk and cinnamon.

Ingredients for this Date Shake Recipe

You only need 5 ingredients to make this simple date smoothie: 

  • Bananas: Frozen bananas are ideal as it’ll keep the date shake extra cold, but any ripe bananas you have will work. You can even chop up a bunch of bananas and freeze them in a single layer, transfer to a zip-top bag and use as needed.
  • Dates: I love Medjool dates’ rich caramel flavor and sticky texture, but any dates you have will work in this recipe. Add an extra date or two if you’re using a smaller variety.
  • Tahini: This ground sesame paste adds a nutty flavor and velvety texture (see Ingredient Spotlight below for more). 
  • Ice: Helps prevent the date shake from being too thick. It also makes it extra cold so you get the milkshake vibes without the ice cream! Crushed ice blends well, but what you have will work fine. You can always add more or less depending on the consistency you want. 
  • Almond milk: I like the nuttiness of almond milk to complement the tahini, but whole milk or any unsweetened alternative milk of your choice will work well. 
  • Cinnamon: Makes this date shake a nostalgic cinnamon roll-like flavor.
Two date shakes on coasters surrounded by bananas and dates.

Ingredient Spotlight

Tahini is the secret ingredient you might not expect in a date shake! Many people are familiar with something like peanut butter, almond butter, or even pistachio butter in smoothies and shakes, but if you haven’t tried tahini paste you are in for a treat. I like peanut butter fine, but tahini wins my heart!

Tahini is a creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth. The best part? I use this Mediterranean pantry staple in SO many ways, from giving sweet treats like chocolate chip cookies an addictive nutty quality to bringing the velvety goodness to savory homemade hummus

Plus, did you know that tahini is loaded with nutrition? It’s packed with loads of protein (more than milk and most nuts!). It’s also a rich source of vitamin E, B vitamins–which can give you a great energy boost and help brain function, and important minerals, such as magnesium, iron and calcium. See the full breakdown of all that this wonder ingredient has to offer at the USDA.

  • READ MORE: What is Tahini?
  • TRY IT: Try my favorite Tahini, made from 100% organic sesame seeds. In this recipe, I used plain tahini, but chocolate tahini would be out of this world delicious as well.
  • BEST SUBSTITUTE: Any nut butter of your choice. 
A date shake in a glass on a coaster.

How to Freeze Bananas

To freeze bananas, peel them and cut into slices or chunks. Arrange the slices on a baking sheet lined with parchment or wax paper. Freeze for 1 to 2 hours (this prevents the slices from sticking together).

Once frozen, transfer the sliced bananas to freezer-safe bags or containers and return to the freezer for later use. (This works great for when you’re making banana bread as well. Don’t let ripe bananas go to waste!)

How to Make this Date Shake Recipe

If you froze your banana whole, you’re likely fine throwing it into the blender as-is. A powerful blender helps, but as long as yours isn’t dull, it’ll just need a few more pulses. If you have fresh bananas, that’s fine too, your smoothie just won’t be as cold. Here are the steps:

  • Make the shake: To a blender, add 2 frozen bananas (sliced or whole), 1/4 cup of tahini, 1 1/2 cups of unsweetened almond milk, 1/4 cup of ice (about a handful), and a pinch of cinnamon. Tear 4 Medjool dates into pieces and add, discarding the pit as you go. The ingredients for the tahini date shake in the pitcher of a blender just before being mixed together.
  • Blend: Run until the shake is smooth and creamy, adding more ice or almond milk if necessary. Give it a taste: I find it plenty sweet, but you can always add a drizzle of honey and re-blend if you’d like.
  • Finish and serve. Transfer to serving glasses and finish with a pinch of cinnamon. Enjoy!A date shake in a glass on a coaster surrounded by bananas, dates and a kitchen towel.

How to Meal Prep this Date Smoothie

While this date shake recipe takes about 5 minutes in a good blender, it also makes for a great make-ahead breakfast (and 5 extra minutes of sleep!). To make it ahead of time:

  • Blend the date shakes, then portion into Mason jars and close tightly.
  • Store the shakes in the fridge for up to 2 nights. Separation may occur after the first night, but you can just stir the shakes and enjoy, totally fine!
  • Store in your freezer for up to 3 months. Thaw in the fridge one night before you plan to have them. If you store them in glass jars in your freezer just make sure you leave enough room for the smoothie to expand when frozen.
  • You can also make smoothie packs. Use freezer-safe bags like these reusable stasher bags, add your sliced banana in a single layer, followed by your chopped dates and cinnamon. Make one bag per smoothie. When you’re ready to blend it, just put the contents of the freezer bag into your blender, add the milk, tahini, and ice then blend!

What to Serve with a Date Shake

I like this date shake as a quick grab-and-go breakfast, but it also makes for a delicious dessert. How about a Mediterranean twist to burger night? I love these Greek-style lamb burgers. Or, for a vegan feast, serve as a dessert after Harissa-Spiced Lentil and Carrot Stuffed Flatbread.

More Date Recipes 

Browse all Mediterranean recipes.

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5 from 56 votes

Tahini Date Shake

Suzy Karadsheh
A spoonful of the date shake being held above a glass with the rest of the shake on a coaster.
5-Minute, creamy and delicious tahini date shake with unsweetened almond milk and a dash of cinnamon! Make it ahead of time for a nutrition-packed, dairy-free breakfast shake, or use as an afternoon pick-me-up. It's so tasty, you'll think you're having dessert! (Vegan &  Gluten Free)
Prep – 5 minutes
Total – 5 minutes
Cuisine:
Mediterranean
Serves – 3 cups
Course:
Breakfast

Ingredients
  

  • 2 sliced frozen bananas
  • 4 Medjool dates pitted and torn
  • 1/4 cup tahini
  • 1/4 cup ice
  • 1 1/2 cups unsweetened almond milk
  • 1 pinch ground cinnamon, plus more for garnish

Instructions
 

  • Blend. Add all of the ingredients to your blender and run until the shake is smooth and creamy. Transfer to serving glasses and finish with a pinch of cinnamon. Enjoy!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the creamy tahini used in this recipe.
  • Need A Little More Sweetness? This banana shake is just the right amount of sweet, but if you feel you need a little more sweetness, add a drizzle of quality honey and blend again.
  • Prepare Ahead Storage Instructions: Pour into mason jars or freezer-safe mason jars, cover tightly and refrigerate for 1 to 2 nights or freeze up to 3 months. After 1st night, the shake may naturally separate, go ahead and give it a stir before drinking. If you do make extra to freeze, thaw in the fridge one night before.
  • To freeze bananas:
    • Peel them and cut into slices or chunks.
    • Arrange the slices on a baking sheet lined with parchment or wax paper.
    • Freeze for 1 to 2 hours (this prevents the slices from sticking together).
    • Once frozen, transfer the sliced bananas to freezer safe bags or containers and return to freezer for later use. 

Nutrition

Calories: 294.7kcalCarbohydrates: 46.8gProtein: 5.5gFat: 12.4gSaturated Fat: 1.6gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 4.8gSodium: 171.6mgPotassium: 596.4mgFiber: 5.5gSugar: 31gVitamin A: 111.6IUVitamin C: 7.7mgCalcium: 203.9mgIron: 1.4mg
Tried this recipe?
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A healthy afternoon treat you’ll crave, with sweet dates, nutty tahini and three irresistible flavors: Double Chocolate, Cherry Chocolate, and Maple Coconut. 

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 56 votes

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Comments

  1. Melissa Sanchez says:

    5 stars
    Revised comment: Delicious! This recipe makes up to 2- 12OZ Mason Jars Full.

  2. Melissa Sanchez says:

    5 stars
    Delicious! This makes two 8 oz Mason Jars full. Double up for more servings.

  3. Judy Dominguez says:

    I didn’t have bananas, so I used a frozen berry blend. It was so delicious!

  4. Alda says:

    5 stars
    Loved

  5. Reem says:

    5 stars
    So simple yet so delicious!

  6. Lopa Chhaya says:

    Hi Suzy, I am so happy to meet Tahini lovers just like me and liked all your recipes with Tahini. I usually make no bake energy balls using Tahini, dates, jaggery and nuts but your recipes are very good and I am going to try each one of them.! Keep posting more!

    1. Suzy says:

      What a great idea, Lopa! Thanks for sharing!

  7. Lopa Chhaya says:

    Hi Suzi, I am so happy to see your Tahini passion just like me…. 😊👌And loved almost all the recipes including Tahini.. I have usually make no bake balls or laddooes out of Tahini, dates, jaggery and nuts but seriously got lots of other new varieties.. I am gonna try each one of them soon..!

    1. Suzy says:

      Awesome! Thanks, Lopa!

  8. Joshua says:

    I couldn’t blend the dates well, until I tried soaking them in hot water for a few minutes after halving and pitted them. Works a charm! Also I like to add a few drops of vanilla to it. Delicious smoothie. I find myself going back to this recipe again and again

    1. Suzy says:

      Thanks so much for the tips, Joshua!

  9. In the desert says:

    A tip for those having problems blending the dates from a resident of the Middle East –
    Before blending soak the dates in boiling water for 10-15 min. This will soften them and they will then blend better and easier.

    1. Suzy says:

      Thanks for the tip!

  10. Brenda Gowey says:

    5 stars
    This shake is delicious even though I have only used tahini in hummus, never had almond milk or dates. I didn’t know to take out the date pit and wondered why my blender sounded like it was grinding up rocks. After googling dates, I discovered it’s not recommended to grind them or eat the pits. Could you please include in the ingredient list to use pitted dates or date paste for inexperienced date users? I’ll be making this again as a breakfast staple!

    1. Suzy says:

      Hi, Brenda. Ooops! The ingredient list actually already states to use 4 pitted dates. So glad you still found the shake delicious, though!

  11. Carole says:

    How many calories are in this recipe?

    1. Suzy says:

      Hi, Carole. The nutrition facts, including the calorie count, is located at the bottom of the recipe card. Just scroll down towards the end of the post.

  12. AJ says:

    5 stars
    I LOVE this smoothie recipe!!!

    Thank you so much for sharing and thank you so much for your website here, I feel good when I cook your recipes and they are so tasty. I am so happy to introduce and hopefully encourage my children to grow up eat healthier for a better life and be open and inviting to other culture’s foods! Food can be a start to new friendships, thank you❤️

    1. Suzy says:

      Aww! Thank you, AJ!

  13. Jay says:

    5 stars
    Kind of obsessed with this one at the moment. 😀 I think this is super flexible. I have subbed all sorts of things. Don’t really like tahini so I’ve used peanut butter (peanut butter is more of a take over type thing) or almond butter and usually use cow’s milk as it is what I have. Btw, for folks who can’t blend up dates–yep, I can’t either. I got some date paste. It’s just pure dates and use a bit teaspoon full (looks like size of date). It’s a little pricey though. But I think you can find at Mediterranean grocery as well as Amazon. This is an excellent and filling breakfast.

    1. Suzy says:

      Hi, Jay! Thanks for all the great suggestions. This recipe is a fun one to play around with.

  14. Michelle says:

    5 stars
    Finally a delicious smoothie I found on Pinterest. Soo very good, easy to make and something my husband would actually like. Thank you!

    1. Suzy says:

      Glad you enjoyed it, Michelle!

  15. Abigail says:

    Are the dates fresh or dried?

    1. Suzy says:

      They are dried.

  16. Jana says:

    5 stars
    I have to comment so that everyone out there knows how much of a lifesaver this “shake” has been for me. My infant son has some food sensitivities and I have been on a no dairy, no nuts, no egg diet per his pediatrician (breastfeeding). I am a huge lover of ice cream and was feeling really deprived this summer…but then came this recipe. Thank you so much for this! It has been such a treat for me to enjoy on these hot summer days and I can’t thank you enough for this, and all of the many other recipes of yours I have been enjoying for years!

    1. Suzy says:

      Awww! Thank you so much, Jana!