The coffee date smoothie bowl

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.