This Snickerdoodle Tahini Smoothie is a cross between a snickerdoodle cookie and halva, and it’s absolutely delicious, and packed with protein, to keep you full and happy! It also happens to be vegan, gluten-free, dairy-free, without sacrificing flavor!
If you are new to making things with tahini, that’s ok! We all start somewhere, right? Tahini is basically sesame seeds that have been ground up into a paste, and it is almost the same consistency as nut butter. A few years ago, I started experimenting with tahini in my baking, which led to the creation of my viral recipe, my Life Changing Tahini Chocolate Chip Cookies. Some people would say that tahini has somewhat of a bitter taste, but I think it comes down to quality. Like anything, there are nut butters that taste better than others – the same with tahini! My all time favorite tahini brand is Soom Foods, but the tahini from Trader Joe’s and the 365 brand from Whole Foods, taste pretty good too!
What you need to make this Snickerdoodle Tahini Smoothie
As you can see, the ingredient list is pretty slim, and that’s just how I like it. Healthy recipes should contain few ingredients, so you make them over and over again!
- Frozen banana: The sweetness in this recipe comes from a frozen banana (and a single medjool date). The banana provides a ton of potassium, and also helps make the smoothie nice and creamy!
- Frozen butternut squash: I know you might be thinking…did she just say butternut squash? Yes, I did! I purchase butternut squash in the frozen veggie section at my local grocery store. It’s already peeled and cubed and ready to toss into this smoothie. The reason why I like frozen butternut squash in my smoothie, is because 1) you can’t taste it, 2) it adds to the overall creaminess of the smoothie, and 3) butternut squash is high in anti-oxidants; why not sneak in some veggies! If you prefer to use frozen cauliflower instead, that is also an excellent choice. And if adding frozen veggies of any sort does not sound appealing at all – that’s okay! Just leave it all out. I would suggest using less almond milk, so ensure that your smoothie is nice and thick.
- Almond milk: I like almond milk, but you can use any non-dairy (or dairy) milk that you like!
- Dates: In this recipe, you need one date, preferable medjool! If you prefer your smoothie to be sweeter, feel free to use two.
- Vanilla protein powder: Vanilla protein powder is my favorite, and it’s a necessary ingredient to get that snickerdoodle cookie taste. I always go for plant-based vanilla protein powder, but you can find what you like, and just use that. I have linked all my favorites for you in this post!
- Tahini: As mentioned above, tahini is my most favorite ingredient these days, and I put it in everything!
- Cinnamon: Cinnamon is going to add the best flavor and ensure that the smoothie tastes like a snickerdoodle cookie!
- Vanilla extract: Vanilla extract adds a little extra flavor burst and I never skip it – you shouldn’t either.
- Maca powder: Maca powder is optional in this recipe, but I will tell you, I add it into almost every single smoothie that I make. Why? Because it tastes great – it has a malty flavor; and, it is so great for hormone balancing!
How to make this Snickerdoodle Tahini Smoothie
To make this smoothie, simply add all of the ingredients to a high-speed blender, and blend until you’ve reached your desired consistency. Taste and adjust the spices as needed. I personally always add a touch more cinnamon, but find what you like.
But what if you don’t like tahini?
If you don’t like tahini or don’t have it, you can substitute the tahini for any nut butter; cashew butter is my favorite! If you have a nut allergy, you can also use sunflower seed butter.
Other smoothies you will love!
Peanut Butter & Jelly Protein Smoothie
Peanut Butter Cold Brew Smoothie
Winter Immune Boosting Smoothie
If you make this recipe, please be sure to leave a comment and review below. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 1 ripe frozen banana
- ½ cup frozen butternut squash, or frozen cauliflower
- 1 ½ cups almond milk
- 1 medjool date, pitted
- 1 scoop vanilla flavored protein powder
- 1 tablespoon tahini
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon maca powder, optional
Instructions
- Add all ingredients to a high speed blender and blend until desired consistency is reached.
- If it’s too thick, add a little more almond milk.
- Enjoy immediately!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Hi! What a beautiful blog with light color but impressive and delicious recipes behind it:)
For this smoothie (that I really want to try and sip), if I purchase a fresh butternut squash do you suggest to steam slightly before put into the freezer or just freeze it raw?
Thanks, have a nice day!
Hi! Thank you so much! You don’t need to steam it first. Just peel and cut into cubes and then freeze. Hope you enjoy it!
just had this, I was literally licking the glass with the spoon at the end to take in EVERY last drop :))
it’s REALLY really good. I am an obsessed fan of tahini and this combo is just magnificent!
Will make it a regular smoothie for sure. thank you! 🙂
I love hearing that!! I’m a big tahini fan too 😉 So glad you loved this recipe!
aaaand, because I forgot to rate 5 stars, doing it now. 😉
Thank you so much for your review, Ioana! I really appreciate it!
YUM! Just made this smoothie for a Christmas morning breakfast! I used cashew butter instead of tahini & it was fabulous! Thank you Nicole. Xoxo.
Cashew butter is a great substitute for tahini in this recipe! Thank you so much for making it, Christin, and for leaving such a kind review! I hope you had a wonderful Christmas xx
Cheers to International Women’s Day with this delicious smoothie -I love cinnamon and this smoothie is like dessert for breakfast – with some hidden veggies for additional bonus. Thank you 😊 for another great recipe
Yay! Happy International Women’s Day, Agnes!
This smoothie earned an immediate spot in my breakfast rotation! Dessert for breakfast but make it healthy, what more could I ask for?
I am so thrilled to hear that, Lo. Thank you so much for making this recipe, and for leaving such a kind review!
I loved it, I did put pumpkin powder I got ,like a table spoon I would put more.and half tahini half almond butter.I think its nice to play around
Definitely feel free to play around with this recipe. Thank you so much for your review!