• The Coffee Date smoothie bowl is the morning partner you’ve always needed. Nutritious and full of well-rounded ingredients and flavours, it’s guaranteed to be your new favourite spin on a good ol’ cup of Joe.

    The Coffee Date smoothie bowl

    Serves: 2
    Cooking Time: 40 mins


    • Fig chips

    • 4 large figs
    • 60ml (4 tbsp) icing sugar
    • Cacoa nib crunch

    • 30g salted butter
    • 30ml (2 tbsp) soft brown sugar
    • 5ml (1 tsp) vanilla extract
    • 50g cacao nibs
    • 15ml (1 tbsp) poppy seeds
    • 25g whole almonds
    • 15ml (1 tbsp) sesame seeds + extra, to garnish
    • Tahini oats

    • 45ml (3 tbsp) tahini (sesame) paste
    • 500ml (2 cups) full cream milk
    • 30ml (2 tbsp) honey
    • 180g instant oats
    • Date balls

    • 45g oats
    • 100g dates, chopped
    • 1 shot espresso, to serve



    To make the fig chips, preheat the oven to 70˚C. Slice the figs to a thickness of about 0,2cm. Lay the slices out on a greased and lined baking sheet, and dust with the icing sugar. Leave to dehydrate in the oven, 1 – 2 hours, until crisp but not browned.


    For the cacao nib crunch, preheat the oven to 180˚C and place a sheet of baking paper in a baking tray. Melt the butter and the soft brown sugar in a pot over low heat, and stir until the sugar has completely dissolved, about 5 minutes. Remove from heat and add the vanilla extract. Combine the remaining ingredients in a bowl, pour in the butter mixture and stir to incorporate. Spread the mix evenly onto the baking paper and bake in the oven, 10 – 15 minutes. Allow to cool, 20 minutes.


    For the oats, combine the tahini paste, milk and honey in a small saucepan. Bring to a boil, then add the 180g instant oats while stirring. Cook, 5 minutes, remove from heat and keep warm.


    For the date balls, blitz the 45g oats and dates together in a food processor to form a thick paste. Roll tablespoonfuls of the mixture into walnut-sized balls. Set aside until needed.


    Serve the oats in bowls, sprinkle the fig chips over the top, along with the cacao nib crunch and the date balls. Garnish with a sprinkling of sesame seeds and drizzle over the shot of espresso.

    ALSO SEE: Banana, peanut butter and espresso smoothie

    Banana, peanut butter and espresso smoothie

    Recipes, styling and photographs by Katelyn Williams

    Assisted by Cassandra Upton