This Tahini Espresso Smoothie Bowl is made with banana, cacao, tahini, and espresso powder and is thick enough to eat with a spoon!
Before we jump into today, I just wanted to say thank you for your kind words on Monday’s post. You guys made my day and I really appreciate your continued support. Now, onto smoothies…
Ohhh yeah, it’s the month of smoothies! Bring ‘em on.
How are we feeling? We’re a few days into the new year, do we have our resolutions made? Are we eating healthier? Going to the gym? Etc., etc. Even though a lot of people don’t stick with their New Years resolutions for the whole year, I must admit I love the idea of starting new and setting intentions and goals for the year. Now, let’s try extra hard this year to at least stick with them until March 😉
Since it’s only January, I’m feeling hopeful!
What are some of your goals for the year? Have you thought about it? I definitely have, and some of mine including: reaching out to brands and companies I’d like to work with more frequently rather than waiting for them to reach out to me, to keep a cleaner apartment, to go to the grocery store less often (harder than you’d think!), to workout consistency 5 days/week vs. the 3-4 I’m currently doing, and to drink a smoothie or juice every day. I think those are all doable, so I’ll have to check back in June to see if I follow through. Drinking a smoothie a day should be pretty easy if I keep coming up with crazy [delicious] combinations like tahini espresso.
Also, YES to smoothie bowls. Remember when we just drank smoothies and smoothie bowls weren’t a thing? Yeah, I don’t miss those days. This smoothie bowl is made with banana, cacao, tahini, and espresso powder and is so, SO good—I’ve already made it three times! Oh, and if you’re feeling wild and happen to have dry roasted hazelnuts on hand (love the kind from Trader Joe’s), throw them into the mix! That way, it’s like a Nutella espresso smoothie—ugh, I die.
The key to making a thick smoothie bowl vs. a watery one is to A) use frozen bananas in this recipe and/or B) use less milk and ice. I wish I kept frozen bananas on hand at all times, but sadly I don’t, so I tend to go the “less liquid” route. If you’re in the same boat, start with 1/4 cup milk and go from there, adding more milk 1/4 cup at a time until you have the proper consistency. You should be able to eat it with a spoon and throw toppings on top of it without them sinking to the bottom of the bowl. Whether you’re using frozen bananas or not, this espresso smoothie bowl is a tasty morning or afternoon pick-me-up (thanks espresso!!)
- 1½ frozen bananas*
- 2 tbsp cacao or unsweetened cocoa powder
- 1 tbsp espresso powder
- 3 tbsp tahini
- 1 tsp maple syrup
- ½-1 cup almond milk**
- Optional: ⅓ cup dry roasted hazelnuts
- Place ingredients in a blender and blend until smooth. This may take a moment, so be patient!
- Pour into a bowl, top with toppings of choice and enjoy!
**Start with ½ cup milk (if using frozen bananas) and increase as needed.