The Coffee Date smoothie bowl

May 22, 2017
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


  • 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.

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