23 Nov Black Tahini Smoothie Bowl

The ultimate dark and delicious smoothie bowl. High in fibre, calcium, zinc & vitamin A.

INGREDIENTS

• 2 frozen bananas
• 1 frozen zucchini
• 1 tsp black tahini
• 1 tsp almond butter
• 1 tsp coconut butter
• 2-3 tsp organic cinnamon
• 1 tsp vanilla extract
• 1 cup black sesame seed mylk
• Ice blocks
• Optional: Coconut/ Sesame Oil; Coconut Blossom Nectar

METHOD

Black Sesame Mylk

1. To make the black sesame milk, soak black sesame seeds overnight in the fridge.
2. Drain the seeds the next day, add 2 cups of filtered water and blend in a high-speed blender.
3. Strain through a cheesecloth or nut milk bag for a smoother mylk (although it is not necessary). 
4. Add 1 tsp of vanilla and a pinch of salt to the milk and keep in the fridge for up to 3 days.

Black Tahini

1. Toast the black sesame seeds on a medium heat over a pan until they start to smell fragrant.
2. Then blend or pulse in a blender or food processor until smooth.
3. Add coconut or sesame oil if the tahini is too thick or not runny enough. Alternatively, buy pre-made black tahini.

Smoothie Bowl

1. Steam the zucchini until cooked through and allow to cool before slicing, and then freezing. 
2. Add all the remaining ingredients to a high-speed blender and blend until smooth.
3. To make a delicious coconut butter tahini caramel drizzle, mix 1 tsp black tahini with coconut butter and coconut blossom nectar or honey with a pinch of salt. Add a bit of water or plant mylk to it make it even runnier.
4. Pour the smoothie mixture out into a shallow bowl, drizzle over the coconut tahini caramel and top with a selection of nuts, seeds or granola.
5. Featured toppings: cacao nibs, chia seeds, black sesame seeds and bee pollen.