Walnut-Date Smoothie

Menu Part: 
Cuisine Type: 

Indio, California—located in the desert near Palm Springs—is the date capital of the world and famous for its date shakes. This slimmed-down smoothie version lets customers indulge in the regional specialty without making the trip—or piling on as many calories. The walnut milk adds another layer of flavor and balances the dates’ natural sweetness. To save a step and add creaminess, substitute vanilla frozen yogurt for the yogurt and ice. 


1 cup Walnut Milk (recipe follows)

1 cup plain or vanilla yogurt

¼ cup Medjool dates, pitted and roughly chopped

1 tsp. pure vanilla extract

¼ tsp. ground cinnamon

1 cup ice cubes (about 8)


1.        Prepare Walnut Milk; refrigerate until ready to use.

2.        In blender, combine Walnut Milk, yogurt, dates, vanilla and cinnamon; blend on high speed until dates are chopped up and mixture is very smooth, about 1 min.

3.        Add ice and blend briefly just until ice is broken up. Pour into chilled glasses and serve immediately.

Source: Photo and recipe courtesy of the California Walnut Commission

Additional Tips

Additional Tips

Walnut Milk

1 cup walnut halves, rinsed (about 4 oz.)
3 cups water, plus more for soaking
1 tbsp. honey or agave nectar
1 tsp. pure vanilla extract
Pinch kosher salt

1.        Place walnuts in bowl and fill with enough water to cover by 1 in. Cover and let soak at room temperature for at least 1 hr. and up to 12 hr. (this helps remove some of the tannins and makes them blend smoother.)

2.        Drain walnuts and rinse thoroughly. In blender container, combine walnuts, 3 cups water, honey, vanilla and salt; blend on low until very smooth, at least 2 min.

3.        Use as is, or if you desire a smoother milk, poor through cheesecloth to strain. Will keep up to 5 days under refrigeration.

Yield: Makes 4 cups

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