Tahini-Ginger Dessert Smoothie Bowl with a Ginger Oat Granola Sprinkle
Serves: 2-4
for the smoothie
  • 1 cup unsweetened almond milk
  • 1 frozen banana
  • ¼ cup rolled oats, gf if needed
  • 2 tablespoons sesame tahini
  • 4 large, soft dates - pitted
  • ½ teaspoon cinnamon, plus more for sprinkling
  • 1 teaspoon maca powder (optional)
for the ginger oat granola sprinkle
  • 1½ tablespoons ghee or neutral coconut oil
  • 2 tablespoons maple syrup
  • 1 tablespoon grated fresh ginger
  • ½ tablespoon coconut sugar
  • 1 cup rolled oats (I use gf old-fashioned)
  • ⅓ cup sliced almonds or sesame seeds, or mixture of both
  • pinch sea salt
  • ½ teaspoon cinnamon
  • handful cocoa nibs (optional)
to make the smoothie
  1. Combine all the ingredients in an upright blender and blend until smooth. Serve sprinkled with cinnamon and Ginger Oat Granola (recipe below)
to make the ginger oat granola sprinkle
  1. Combine ghee or oil with maple syrup in a large pan and warm it over medium low heat. Add grated ginger and coconut sugar and cook for 1 minute.
  2. Add oats, almonds and salt and increase the heat to medium. Toast for 7 minutes, until golden.
  3. Add cinnamon, toss to combine and remove from heat.
  4. Spread on a parchment paper-covered surface to let cool and crisp up. Mix in cocoa nibs and store in an air-tight glass container at room temperature.
If you don't have a ginger shot, add freshly squeezed lemon juice and grated ginger to taste.
Recipe by Golubka Kitchen at https://golubkakitchen.com/a-day-of-smoothies/