Gingerbread Shake With Tahini

Made with a handful of ingredients, this gingerbread shake with tahini works as a festive treat, a post-workout shake, or a holiday breakfast.

Once the ingredients are prepped, it whizzes up in seconds. You’ll love that it’s made with natural, minimally processed ingredients like bananas and tahini. Plus, it uses Medjool dates to deliver sweetness without refined sugar.

The tahini gives this gingerbread the most incredible earthy taste and pairs perfectly with the cocoa.

Recipe

Serves 1

Ingredients

Shake

1 large, frozen banana, peeled

3 Medjool dates, pitted

1 TBS cocoa powder

½ tsp cinnamon, ground

½ tsp ginger, ground

1 tsp tahini

1 cup milk – almond or dairy

Cream topping

¾ cup unsalted, soaked cashew nuts

½ cup chilled coconut cream

3 Medjool dates, pitted

Instructions

1. Prepare the ingredients for the coconut cream: Refrigerate the can of coconut cream overnight. Soak the cashews in very hot water and leave them overnight as well.

2. Make the shake: Add all the shake ingredients to a blender. Blend until they’re smooth.

3. Make the coconut cream: Scoop the coconut cream off the top of the coconut milk. Place it into the food processor with the extra Medjool dates and cashews. Blend until you have a smooth vegan cream.

4. Serve: Pour your shake into a glass and top with the coconut cream.

Storage: This shake is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours. Shake or stir before serving.

Why You’ll Love this Gingerbread Shake

• Totally festive: This recipe gives you a cozy gingerbread flavor wrapped in a tasty treat or quick breakfast.

• Rich and creamy: The frozen banana and cashew-based topping create an indulgent, milkshake-like texture.

• Easy to make: Requires minimal prep and simple ingredients you likely already have at home.

• Vegan-friendly: Completely plant-based and dairy-free with simple ingredient swaps.

Ingredients

Gather up your ingredients for this easy gingerbread treat. Note that you can absolutely make this without the cashew cream topping.

If you haven’t had time to prepare the cashews or chill the coconut cream, you can just make the shake. It’s delicious all by itself.

• Banana: Frozen banana is the base of this creamy recipe, giving it its milkshake-like consistency.

• Dates: Medjool dates are rich and taste like caramel – which we love!

• Cocoa powder: Go for unsweetened cocoa.

• Ground cinnamon and ginger: These give it its gingerbread feel.

• Tahini: Remember to stir it together before adding it.

• Milk: It’s delicious with any milk, so go with what you’ve got.

• Unsalted cashews: These needed to be soaked in hot water and then overnight to blend into a silky base.

• Coconut cream: Chilled in the fridge overnight, the luscious cream then gets scooped off to make a silky topping.

  
  

Substitutions and Variations

Use this as a base recipe and adjust it according to what you have at home or what you prefer using:

• Banana: For a banana-free option, use frozen avocado.

• Medjool dates: Replace with maple syrup or honey.

• Cocoa powder: Swap for carob powder.

• Ground cinnamon and ginger: Use a premade gingerbread spice blend.

• Tahini: Substitute with almond, peanut, or sunflower seed butter.

• Cashews: Use macadamia nuts or blanched almonds if cashews aren’t around.

• Coconut cream: Substitute with whipped heavy cream for a traditional topping.

Variations

• Spiced chai twist: Add a little cardamom and clove.

• Protein boost: Blend in a scoop of vanilla or unflavored protein powder. This turns it into a yummy post-workout shake.

• Mocha gingerbread: Add a shot of espresso or a teaspoon of instant coffee.

• Fruity: Add frozen berries to the mix for a more fruity version.

Tips and Tricks

There’s not much to this recipe, especially once the ingredients are prepped and ready to blend. Having said that here are a couple of helpful tips:

• Use chilled milk: Chilled milk will help you get a refreshing result.

• Stir your tahini: This will make sure the tahini is silky smooth and “blendable.”

• Cut up the banana: If you don’t have a super powerful blender, cut up your banana so it blends easily.

5 Common Mistakes when Making a Gingerbread Shake

Avoid these pitfalls if possible:

1. Using fresh, not frozen bananas: Using frozen bananas is key to a milkshake-like texture that is slushy.

2. Overdoing the spices: Don’t be tempted to double up the spices. Stick to the stipulated amount for a balanced result.

3. Not soaking the cashews properly: If you’re making the cashew cream, the cashews must be soft and soaked through for a smooth result. If not, the result will be gritty.

4. Using coconut milk: This recipe needs chilled coconut cream with a whippy topping. Coconut milk doesn’t have a high enough fat content.

5. Skipping the tahini: The tahini is really the star of the recipe. It gives it a delicious, rich, deep flavor and a nuttiness.
   

FAQs

My shake is too thick. How do I make it thinner?

Add a little more milk or water to your blender to thin it out.

How can I make this shake sweeter?

Add a few more pitted dates to up the sweetness.

Can I make this shake ahead of time?

Yes, you can prepare the shake in advance and store it in the refrigerator for up to 24 hours. It is recommended to blend fresh just before serving, though. If stored, give it a good shake or stir before drinking.

What other toppings can I add?

Try garnishing with crushed gingerbread cookies, a drizzle of molasses, a sprinkle of cocoa powder, or even a dollop of whipped cream for extra flair.

Can I make this nut-free?

Yes! Replace the cashews with silken tofu or a nut-free whipped topping, and use a seed butter like sunflower seed butter instead of tahini.

Is this shake gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any packaged products to ensure no cross-contamination.