Weekend Hazelnut Sticky Buns with Date Caramel

In these hazelnut sticky buns, the classic pastry gets a modern-day makeover with hazelnuts in lieu of pecans and a healthier date caramel filling.

These Weekend Hazelnut Sticky Buns with Date Caramel will be your new favorite Sunday morning breakfast!

I don’t know about you, but for me, once Wednesday rolls around I’m already thinking about wrapping up my week and getting ready to enjoy the weekend. In fact, earlier this summer I took a tip from Lee at Fit Foodie Finds and tried to manage my time so that I could take most Fridays off, or at least only work half a day. Now that I’m trying to get tons of stuff prepped for when baby comes those Fridays off are few and far between, but it doesn’t stop me from spending the last couple days of the week thinking about what I’m going to do (and eat!) over the weekend – enter these Weekend Hazelnut Sticky Buns with Date Caramel!

Creating a date caramel sticky bun and incorporating the yummy taste of toasted hazelnuts was another random idea that came to me with no formal inspiration whatsoever. This doesn’t happen very often (and, in fact, I wish it happened more) so when I do have these out-of-nowhere inspirations, I’m sure to act on them ASAP.

You might remember that I’m a huge fan of cinnamon rolls (like these Chunky Monkey Cinnamon Rolls with Chocolate Glaze and these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting), but I had yet to foray into the world of sticky buns. I turned to one of my favorite bakers, Thomas Keller, and his Bouchon Bakery cookbook to get a rundown on what exactly I needed to do to make these happen.

Weekend Hazelnut Sticky Buns with Date Caramel are a unique take on the classic breakfast baked treat.

Now, we all know that Mr. Keller doesn’t cut any corners, so I took liberties to shorten the process up a bit where I thought it was needed and round the measurements out to those that a normal person would use without needing a kitchen scale. I of course also made my own date caramel rather than the cookbook’s version of the sticky filling and subbed in toasted hazelnuts in lieu of the traditional pecans.

As much as I tried to simplify the process for making these Weekend Hazelnut Sticky Buns with Date Caramel, they are still a bit of a process. You’ll want to start the dough and make the date caramel a day before you plan on baking the buns, and if you want to devour them for breakfast then you’ll have a bit of an early wake-up call but trust me, it’s so worth it! And, I mean, if you want to sleep in a bit and not serve them until closer to lunch (brunch?) I’m sure you’ll have plenty of takers on your hands.

The dough for Weekend Hazelnut Sticky Buns with Date Caramel is studded with so many delicious ingredients.

No matter when or how you decide to bake them, these Weekend Hazelnut Sticky Buns with Date Caramel are uber-delicious and bound to become a new family favorite. They’re best fresh out of the oven, of course, but I’d be lying if I said I didn’t have a whole batch of them waiting for me in the freezer for after Baby D is born.

A batch of Weekend Hazelnut Sticky Buns with Date Caramel is all you need to make your weekend morning great.

While these definitely deserve to be baked up this weekend, they’d also be the perfect breakfast treat for Thanksgiving weekend or Christmas morning. And the date caramel makes them healthy, right??

This post contains affiliate links.

Weekend Hazelnut Sticky Buns with Date Caramel
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins

The classic bakery breakfast pastry gets a modern-day makeover with hazelnuts in lieu of pecans and a healthier date caramel filling.

Course: Breakfast
Cuisine: American
Keyword: baking, breakfast, brunch, hazelnut, sticky bun
Servings: 6 servings
Author: CaliGirl Cooking
For the date caramel:
  • 20 pitted dates
  • 3 tablespoons water
  • 2 tablespoons dark rum
  • 2 tablespoons softened unsalted butter
For the buns:
  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 3 eggs, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 2-4 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 cups toasted hazelnuts, chopped
  1. The day before you plan on baking your buns, prep the dough and date caramel. Soak the pitted dates in warm water for 10 minutes, then drain and transfer to a food processor with the rest of the date caramel ingredients. Process until caramel is smooth and transfer to a resealable container to store in the refrigerator overnight. 

  2. Next, prep the dough. Add the flour and yeast to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low for 15 seconds.

  3. Add eggs, milk and salt and mix on medium-low for 4 minutes, scraping down the sides as needed. Add the ½ cup plus 2 tablespoons butter, a little at a time, beating until incorporated after each addition. Stop the mixer, scrape down the sides and mix on low for another 5 minutes.

  4. Turn dough out onto a lightly floured surface and knead for a few minutes, adding a small sprinkle of flour if the dough gets too sticky to handle. Transfer dough to a bowl coated with cooking spray, cover with plastic wrap and let rise for one hour.

  5. After the first rise is complete, turn the dough out onto a lightly floured surface once again and knead gently for just a few minutes. Return dough to the bowl, cover once again and let rise in the refrigerator overnight. 

  6. The next morning, remove the dough from the refrigerator, turn it out onto a lightly floured surface once again, and roll dough out into a 16-inch square. Also remove the date caramel from the refrigerator at this time to let it come to room temperature.

  7. Spread 2-4 tablespoons melted butter onto dough with a pastry brush.

  8. In a small bowl, mix together the cinnamon and sugar and then sprinkle this mixture over the melted butter on the dough. Let sit for a moment while you prep the oven and baking pan.

  9. Preheat the oven to 350 degrees Fahrenheit. Spray a jumbo muffin tin or popover pan generously with nonstick cooking spray. Place 2 tablespoons of the date caramel in each cup followed by 2 tablespoons of the toasted hazelnuts. 

  10. Now, return to your dough and sprinkle the remaining hazelnuts over the cinnamon sugar mixture. Roll the dough up into a cylinder and trim off the ends, pinching it together at the seams. Cut the cylinder into 6 equal pieces and place each piece in one of the muffin tins, on top of the date caramel and hazelnuts. Press your finger into the middle of each one to spread it to the edges. 

  11. Place sticky buns in the 350 degree oven and back for 20-25 minutes, or until slightly golden. Immediately invert onto a Silpat. If any of the caramel stays stuck in the pan, simply scoop it out with a spoon and on top of the now inverted buns. Let cool completely (or almost completely) before serving.

Weekend Hazelnut Sticky Buns with Date Caramel | CaliGirlCooking.com

5-Ingredient Indulgent Date Bites

These amazing 5-Ingredient Indulgent Date Bites are stuffed with creamy almond butter and topped with dark chocolate and sea salt.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

These 5-Ingredient Indulgent Date Bites are the answer to your every prayer. Shall I count the ways?

  1. They’re made up of just five, yes FIVE ingredients. This even includes the gentle dusting of Maldon sea salt on top. You’re welcome.
  2. They do not require you to turn on the oven (just some quick double-boiler action on the stovetop.)
  3. They taste decadently rich, yet…
  4. They are such a healthy treat!

Do you ever find yourself striving to make a “healthy” dessert recipe, only to take a bite and realize that in no way is this REALLY going to quell your craving for a sweet, naughty treat? Well, look no further my friends.

When I first took a bite of one of these 5-Ingredient Indulgent Date Bites, I was like “wowza!” It was so creamy and rich, and for a fleeting second the thought went through my head “I should be careful with how many of these I eat.” But then I started thinking of all of the ingredients and, you know what? I couldn’t think of one reason why I couldn’t help myself to just a couple more.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Now, as with everything, we want to practice some sort of moderation (we don’t need to be upping our fiberous intake quite so much that we find ourselves running to the restroom, if you catch my drift) but if there was ever a dessert you never want to stop eating (and don’t HAVE to stop eating), these 5-Ingredient Indulgent Date Bites are going to be your savior.

Let’s break this down:

First, we’ll need to gather our five ingredients. That’s right, just five! And I bet you already have at least a couple of ‘em sitting in your pantry already…

Almond butter (or your fave nut butter, doesn’t matter)
Dark chocolate
Coconut oil
Maldon sea salt

That’s it!

We prep our dates by slitting them down the side and removing the pits (see photo), we’re going to be filling the holes with so much more deliciousness in the name of almond butter and making these treats completely one-bite-able.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Next step is to melt down our dark chocolate and coconut butter to make it soft and silky enough to dip our stuffed dates into. It might get a little messy, but trust me, you won’t care once you taste one.

We lay our dipped dates to rest on a cookie sheet lined with parchment paper, and sprinkle on just a light dusting of glorious Maldon sea salt (a little goes a long way) before we set these bad boys in the refrigerator to rest for just a leeeeetle bit.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Thirty minutes to an hour later, you’ll have a tray full of 5-Ingredient Indulgent Date Bites to munch on whenever your little heart desires. Snack on some now, enjoy some later, you don’t even have to tell me if you end up keeping them all for yourself 😉

Happy humpday friends! Let’s make the rest of this week a great one <3

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

5-Ingredient Indulgent Date Bites
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
An incredibly indulgent, yet healthy, dessert - fresh dates stuffed with creamy almond butter, dipped in a cloak of creamy dark chocolate and finished with a touch of sea salt.
  • 24 dates slit down the side and pits removed
  • ¼ cup almond butter
  • 8 ounces dark chocolate chopped into small pieces
  • 1 tablespoon coconut oil
  • 1-2 teaspoons Maldon sea salt
  1. Begin by stuffing each pitted date with ½ teaspoon of almond butter. Place on a large cookie sheet covered with parchment paper and set aside.
  2. Using a double boiler over medium heat (or simply creating a “double boiler” with a medium saucepan filled with about an inch of water with a medium, heatproof mixing bowl on top) melt the dark chocolate and coconut oil together.
  3. Remove boiler (or mixing bowl) from heat and begin dipping the almond butter stuffed dates into the chocolate. You will only be able to dip them half- or three quarters of the way because you will need to hold on to one end as your dipping. Let each date drip slightly and then transfer to the lined cookie sheet.
  4. Once all dates have been dipped, sprinkle each one with just a touch of Maldon sea salt. Place in refrigerator for 30 minutes to an hour, or until the chocolate has hardened. Serve immediately or keep refrigerated for the best integrity.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com


One bite of heaven!

If you enjoyed this recipe, you might also like:

Rosemary, Fig & Date Tequila Smash

The air is heavy with anticipation.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We’re at that yearly crossroad of enjoying the last glorious days of summer yet secretly anticipating the arrival of fall and all of its delicious, comforting foods…Longer nights, cooler weather, home-cooked meals…But wait! We’re not quite there yet. The temps are still easily reaching the 80-degree mark these days. We’ll get to the mid-60’s in due time (sorry, had to rub that in for all my non-Californians out there.)

In the meantime, we need to go to our local Trader Joe’s or Farmer’s Market and stock up on as many fresh figs as we can possibly eat and then some because, well, we’ll figure out something to do with them (not like I’m speaking from experience or anything) Maybe we should make a Rosemary, Fig & Date Tequila Smash? I think that sounds like a great idea.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Surprisingly, the fresh figs in this cocktail should really only qualify for “Best Supporting Ingredient.” The REAL star of the show here is the date tequila. That’s right folks, I’ve stepped into the infused booze world and I’m not turning back. I was first introduced to the idea of date tequila when Matt Biancaniello held a little event here in Santa Barbara to promote his latest book, “Eat Your Drink” (which you should totally order if you like inventive and super tasty cocktails featuring farm-to-table ingredients.) He had made some and was kind enough to offer us a taste, even though it wasn’t an ingredient in any of the drinks we ordered. I was immediately hooked and knew that this was the fate of the huge Ziploc full of dates we had in the refrigerator from our last trip to Palm Springs.

So I knew I wanted to make date tequila and share the awesome combination with you all, but I couldn’t stop there. I wanted to show you how to turn said date tequila into an incredibly tasty, refreshing cocktail that’s perfect for this “It’s still summer but I secretly wish it was fall” thing we’ve got going on. Oh hey, flats on flats of fresh figs that I have sitting in my refrigerator, want to jump in a cocktail? How about you, fresh rosemary that I have sitting outside our front door? Our Rosemary, Fig & Date Tequila Smash was born.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

This is how we do it…

We get our dates marinating in our tequila at least five days before we want to whip up said Rosemary, Fig & Date Tequila Smash. Since alcohol is shelf stable, no need to worry about our concoction taking up valuable real estate in the refrigerator.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We go to whatever store or Farmer’s Market has our city’s best selection of fresh figs at this time of year and stock up. We’ll figure out what to do with the other five flats later…

We quickly cook up some rosemary-infused simple syrup. We’re already infusing tequila, so why stop there? We let it cool just a bit before we add it to our cocktail (or just make the syrup a day in advance and store in the refrigerator.)

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

We grab a lemon and some club soda and then we’re ready to roll!

First step is to muddle the date tequila, figs, rosemary simple syrup and lemon juice in the bottom of our cocktail glass.

Next step is to add a substantial amount of ice.

Don’t forget to top off with the bubbly club soda!

Give the cocktail a stir and finish it off with a sprig of fresh rosemary for a little extra flavor, aroma and flourish.

Serve a Rosemary, Fig & Date Tequila Smash to all of your nearest and dearest and watch them come flocking to you for more.

Rosemary, Fig & Date Tequila Smash | CaliGirl Cooking

Did we just figure out a way to get rid of the surplus of figs in our refrigerator?

Rosemary, Fig & Date Tequila Smash
Prep Time
10 mins
Total Time
10 mins
A late-summer cocktail recipe featuring date-infused tequila, fresh figs and rosemary simple syrup.
Course: Drinks
Cuisine: American
Keyword: cocktails, drinks, figs, tequila
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 2 ounces Date Tequila recipe below
  • 2 fresh figs quartered
  • ½ ounce Rosemary Simple Syrup recipe below
  • 1 ounce fresh lemon juice
  • Ice
  • Top with club soda
  • Garnish with fresh rosemary sprig
  1. Combine Date Tequila, figs, Rosemary Simple Syrup and lemon juice in the bottom of a rocks glass and muddle everything together.
  2. Fill rocks glass about ¾ of the way full with ice.
  3. Top with club soda.
  4. Garnish with fresh rosemary sprig.
Recipe Notes

To make the Date Tequila:
Cut 12 dates in half, removing the pit from each one, and add to large resealable glass jar (I used something like this.) Add one 750mL bottle of white tequila to jar, seal, and let sit for at least five days (up to 10 days) before enjoying.

To make the Rosemary Simple Syrup:
Combine one cup granulated sugar, one cup water and one large sprig of fresh rosemary in a small saucepan. Bring to a boil and let simmer until sugar dissolves. Remove from heat and cool before using a funnel to pour syrup into a glass bottle with a stopper for storage. Refrigerate up to one week.


Rosemary, Fig and Date Tequila Smash | CaliGirlCooking.com

Did someone say cocktail?

If you enjoyed this recipe, you might also like:

This post contains affiliate links. As always, all thoughts and opinions are my own.

Tahini Blondies with Whiskey Date Caramel & Sea Salt

These Tahini Blondies with Whiskey Date Caramel & Sea Salt are not-your-average blondies. They have a pleasantly nutty flavor and the caramel is to die for!

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

Oops…I’ve done it again. I’ve gone and taken a run-of-the-mill recipe idea and successfully morphed it into a weird dessert that you’re probably not too sure about. All my healthy readers out there are probably like “Why are you trying to be healthy using tahini and dates and then adding sugar and butter and WHISKEY?” and all of my more hedonistic food lovers out there are probably like “Bleh…Why are you ruining such great things like blondies and caramel with these HEALTHY foods?” But isn’t this what I’m here for? If this isn’t a recipe for a balanced life, I don’t know what is 😉

So this is where I ask you to trust me. Trust that I would not steer you wrong with something like Tahini Blondies with Whiskey Date Caramel & Sea Salt. I know, I know, it’s hard, because I was hesitant myself at first…Would this taste too “hippy-ish”? Would the flavors freak people out? Could I handle tahini in such high doses? So many unknowns! But I put my head down and I went for it, and I am sooo glad I did because out of everyone I’ve shared these with, none of them have turned up their nose.

Case in point: I brought these tasty little Tahini Blondies with Whiskey Date Caramel & Sea Salt into work and any time anyone started approaching them I’d find myself blurting out “Those are a bit more savory than sweet” or “Do you know what tahini is? Have you had it before? It’s that ingredient in hummus.” But because my coworkers seem to trust my baking skills at this point in time (I’ve been feeding them well lately), they go in for it anyhow. And every single person responded with “Yea, that is different. But it’s soooo good!” And proceeded to go back for seconds. I’ll call that a success in my book!

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

While I’m at it, I might as well also share with you a few of my coworker crowd favorites from CaliGirl Cooking thus far:

Okay, so on to our sweet yet savory little Tahini Blondies with Whiskey Date Caramel & Sea Salt. Here’s the scoop: For the blondies, I riffed off of two recipes I found from some of my fave fellow bloggers, these Tahini Dirty Blondies from I Will Not Eat Oysters and these Blonde Brownies from Joy the Baker. Then, for the Whiskey Date Caramel, I riffed off of this SUPER easy recipe from the Minimalist Baker.

I have to admit, I have been wanting to try my hand at making date caramel for some time now (we still have loads of dates left over from the fiance’s last trip to Palm Springs and the infamous Date “Shakes”) but I’ve been just a teensy bit intimidated. (I might also mention that I bought a pre-bottled version of the caramel at the date farm on our last visit so I have really had no extra motivation to make it?) Excuses, excuses. But guys, I did it! And this recipe is soooo easy and it should not be intimidating to you at all. It will be even less intimidating if you take a sip or two of the whiskey you’re using while you’re making it….just saying.

So, I told you all about the blondie base and I told you all about the whiskey date caramel. Now’s the fun part of mixing the two together! We first layer all of the blondie batter into an 8×8 baking dish, then we drop dollops of the whiskey date caramel on top. Next, we swirl the tip of a knife through the dollops to make a lovely little design and voila! We’re ready to bake it off. Once we take our Tahini Blondies with Whiskey Date Caramel out of the oven, our last step is to sprinkle on the sea salt. For best results, I’d recommend doing this while the blondies are still warm, but to be completely honest, I waited until they had cooled and it still turned out fine, the salt will just fall off a bit easier.

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

But that’s it! It really is not a difficult recipe, and I promise you’ll impress even your most gourmet foodie friends with these tasty little treats. Oh, I must also mention that the deliciousness factor of Tahini Blondies with Whiskey Date Caramel & Sea Salt is at least doubled (if not tripled) when served with some French vanilla ice cream. You’re welcome for that little tidbit of information.

Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

So what do you say? Are you ready to hop on the tahini and date caramel bandwagon? I’ve certainly enjoyed going along for the ride, I’m sure you will too!

Tahini Blondies with Whiskey Date Caramel & Sea Salt
A delicious take on the classic blondie with the addition of tahini and a creamy, spiked date caramel.
  • 4 tablespoons butter I recommend Kerrygold
  • 1 cup brown sugar
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup tahini sesame seed paste
  • 2 eggs
  • ¼ cup [unsweetened vanilla almond milk|http://amzn.to/1Sa2KCv}
  • 1 teaspoon vanilla bean paste
  • 1/3 cup Whiskey Date Caramel recipe below, at room temperature
  • Maldon Sea Salt for garnishing
  1. Preaheat oven to 325 degrees Fahrenheit. Spray an 8x8-inch glass baking dish with nonstick cooking spray, set aside.
  2. In a small saucepan over medium heat, melt the butter until it starts to brown slightly. Add the brown sugar and stir to combine. Once butter is mostly incorporated into the brown sugar, remove from heat and set aside.
  3. In a small bowl, combine flour, baking powder and salt. Set aside.
  4. Pour brown butter and sugar mixture into a medium mixing bowl. Add sugar, tahini, eggs, almond milk and vanilla bean paste. Using an electric mixer, mix until all ingredient are well combined.
  5. Add flour mixture to wet ingredients. Once again using the hand mixer, mix until combined. Pour batter into baking dish.
  6. Take the Whiskey Date Caramel and drop by large tablespoons-full onto the batter, spreading the spoonfuls out as evenly as possible. Using a sharp knife or toothpick, drag it through the caramel dollops and batter to make a swirl pattern.
  7. Place dish in oven and bake at 325 degrees for about 60 minutes, or until a toothpick inserted into the center comes out clean. Our oven runs a little cool, so you may need less time than this. I’d advise starting to check on the blondies every 5 minutes or so once you get to the 45 minute mark.
  8. Remove baked blondies from oven and sprinkle on sea salt immediately. Let cool completely on a wire rack. Once cool, remove blondies from baking dish and slice into desired number of pieces. For best results, serve with French vanilla ice cream.
Recipe Notes

For Whiskey Date Caramel (adapted from Minimalist Baker): Soak 20 pitted dates in a bowl of warm water for 10 minutes. Drain. Add dates to food processor. Pulse until dates begin to break down. Keeping the food processor running, slowly add 2-3 tablespoons of water and 1-2 tablespoons of whiskey (depending on how strong you want the caramel to taste.) Continue running the food processor, stopping to scrape the sides when necessary, until a smooth caramel forms. Transfer to a Tupperware container and store in the refrigerator until ready to use.


Tahini Blondies with Whiskey Date Caramel & Sea Salt | CaliGirl Cooking

I’ll be needing more than just “A Smidge” please…


Date “Shake”

This Date “Shake” is a lighter take on the frosty Palm Springs classic. You’ll never miss the extra calories and get a ton of health benefits to boot! Date "Shake" | CaliGirl Cooking

We’re makin’ it through the Monday blues, and this healthy take on a Date Shake is going to help us get there. I have to admit, I created this recipe out of my own selfishness. Who here’s been to Palm Springs? Who here’s been lucky enough to visit Oasis Date Gardens on said trip to Palm Springs? Me! Me!

Now, we all know that this Power Protein Smoothie has been our “go-to” smoothie since, well, forever, but hold on tight folks because we’re about to totally shake things up (haha, pun intended.) We may have found another favorite.

Date "Shake" | CaliGirl Cooking

If you have been to Oasis Date Gardens, you’re so welcome because today I am sharing my healthy take on their extremely tasty, yet extremely indulgent Date Shake. If you have not visited this little slice of paradise, consider yourself even luckier that I am introducing you to this healthy version that is totally acceptable to make every day (and for breakfast!) before you get your booty down there and taste the real deal. Once we go down healthy Date “Shake” lane, we’ll at least be able to satisfy our cravings (and waistlines!) if we can’t head to Palm Springs every weekend.

The classic Date Shake (from the Gardens themselves) is, as far as I can tell, a glorious mixture of vanilla soft serve ice cream and chopped dates, mixed up using a machine similar to what we see McDonald’s using for their McFlurry’s. It seems so simple, yet it is such a special treat, especially when they’re using some of the freshest, most delicious dates I have ever tasted in my life (we’re talking sooooo far from anything you buy at a grocery store…plump, juicy, caramelly sweet…BRB I’m going to go grab some out of the refrigerator right now to shove in my mouth as I’m writing this.)

Date "Shake" | CaliGirl Cooking

For my Date “Shake,” we’re upping the healthy ante so we can drink this every day and feel so good about all of the nutrients we’re putting into our body. Not only do we get the classic Date Shake flavors of vanilla and dates, we also get an anti-inflammatory dose of turmeric and cinnamon. Frozen bananas, Greek yogurt and unsweetened vanilla almond milk lend the creaminess we’d typically get from the soft-serve, with sooo many fewer calories.

We throw everything into our trusty Vitamix blender and, voila! We have our healthy Date “Shake” made in under 10 minutes flat. Perfect for a rushed weekday morning! (Just remember to pre-freeze the bananas the night before.)

Date "Shake" | CaliGirl Cooking

So, what do you think? Ready to give this a shot? We have about five pounds of dates sitting in our refrigerator, so I know this Date “Shake” is going to be on a very regular rotation in our household.

Don’t forget, if you make this, snap a photo and share it on social media using #caligirlcooking. I love to see all of your creations!

Date "Shake"
Prep Time
5 mins
Total Time
5 mins

A lighter take on the frosty Palm Springs classic. You'll never miss the extra calories and get a ton of health benefits to boot! 

Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, dates, healthy, smoothies, snack, turmeric
Servings: 2 people
Calories: 484 kcal
Author: CaliGirl Cooking
  • 10 dates, pitted and chopped
  • 2 frozen bananas, sliced
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 scoops vanilla protein powder
  • 1 cup plain nonfat Greek yogurt
  • 1 cup ice or frozen pineapple chunks
  • 1 cup unsweetened vanilla almond milk
  1. Combine all ingredients in a blender. Blend until smooth. Pour into two glasses and serve!


Date "Shake" | CaliGirl Cooking

Them dates tho!