Smoothies With Dates, Yogurt, And Nuts Recipe

Prepare dates and nuts

If your dates are dry or chewy, soak them in 2 tablespoons of warm water for 5–10 minutes to soften, then drain (reserve soak liquid if needed). Coarsely chop the almonds and walnuts so they blend evenly. If you prefer a smoother texture, lightly toast the almonds in a dry skillet over medium heat 3–4 minutes until fragrant, then cool.

Assemble in blender

Add the Greek yogurt, milk, pitted (and softened) dates, banana, chopped almonds, walnut halves, and ground flaxseed (if using) to a high-speed blender. Add vanilla extract and cinnamon if desired. If using a fresh banana, add the ice cubes now; if using frozen banana, omit ice.

Blend to smooth

Secure the lid and start blending on low speed for 10–15 seconds to break up large pieces, then increase to high and blend 30–60 seconds until completely smooth and creamy. Stop and scrape down the sides with a spatula as needed. If the smoothie is too thick, add 1–2 tablespoons of milk (or reserved date soak liquid) and blend again; if too thin, add another 1/4 banana or a few ice cubes and re-blend.

Taste and adjust

Taste the smoothie and adjust sweetness or seasoning: add another date (pitted) or 1/2 teaspoon honey/maple if you want it sweeter, or a pinch more cinnamon for warmth. Blend briefly to incorporate any additions.

Pour the smoothie into two glasses (about 12–14 oz each). Sprinkle the chopped toasted almonds over each serving, place a sliced date or date half on top, and finish with a light pinch of ground cinnamon.