Tahini-Ginger Dessert Smoothie Bowl with a Ginger Oat Granola Sprinkle
- 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)
- 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)
- Combine all the ingredients in an upright blender and blend until smooth. Serve sprinkled with cinnamon and Ginger Oat Granola (recipe below)
- 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.
- Add oats, almonds and salt and increase the heat to medium. Toast for 7 minutes, until golden.
- Add cinnamon, toss to combine and remove from heat.
- 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/
3.5.3208