The Coffee Date smoothie bowl

The Coffee Date smoothie bowl recipe

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.

Recipes, styling and photographs by Katelyn Williams

Assisted by Cassandra Upton 

The Coffee Date smoothie bowl

Serves: 2
Cooking Time: 40 mins

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

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