Black Tahini Smoothie Bowl

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



Black Sesame Mylk:

To make the black sesame milk, soak black sesame seeds overnight in the fridge. Drain the seeds the next day, add 2 cups of filtered water and blend in a high-speed blender. Strain through a cheesecloth or nut milk bag for a smoother mylk (although it is not necessary). 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:

Toast the black sesame seeds on a medium heat over a pan until they start to smell fragrant. Then blend or pulse in a blender or food processor until smooth.

*Add coconut or sesame oil if the tahini is too thick or not runny enough. Alternatively, buy pre-made black tahini.

Smoothie Bowl:

Steam the zucchini until cooked through and allow to cool before slicing and then freezing. Add all the remaining ingredients to a high-speed blender and blend until smooth. 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. 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.

Featured toppings: cacao nibs, chia seeds, black sesame seeds and bee pollen.



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