Hopefully, if you live in Philadelphia, you have experienced the pure deliciousness that is Goldie Falafel and their tehina shakes. Michael Solomonov is the chef behind Goldie (among other Philly-favorite restaurants) and a local legend among us foodies. I’m fortunate enough to work around the corner from Goldie (aka The Danger Zone) but have been determined to replicate these shakes at home to save some dough. Also, because one time, this happened:
And now that we’ve perfected the tehina shake, you guys can enjoy them at home, too! Goldie offers different tehina shake flavors at their restaurant, so we’ve included some variations on our OG recipe below, in case you want to spice things up.
Goldie uses Soom Foods tahini in their shakes, so naturally, we followed suit. But we especially love this brand because they’re a women-owned, Philadelphia-based business. Yeah, Philly women!!
Bonus: These shakes are dairy-free and Whole30 approved.
Original Tahini Shake
- 1/2 cup coconut almond milk or nut milk of choice
- 2 tablespoons tahini
- 2 pitted medjool dates
- 1/8 tsp cinnamon
- 3-4 ice cubes
- Optional toppings: toasted sesame seeds, cinnamon
- Blend ingredients until smooth and enjoy!
Yield: 1 serving
357 calories per serving • Fat: 19g • Carbohydrates: 44g • Protein: 9g
Banana Tahini Shake
Swap 3 ice cubes in the recipe above with 1 frozen banana for a thicker and creamier consistency and subtle banana flavor. Optional: top with fresh banana slices and a tahini drizzle.
Chocolate Tahini Shake
Add 2 tbsp cacao powder to the original recipe OR swap out the tahini and replace it with Soom Foods Chocolate Sweet Tahini Halva Spread. Optional: top with cacao nibs.
Coffee Tahini Shake
Try freezing a coffee of your choice in your ice cube tray and swap the ice cubes in the original recipe with frozen coffee cubes.