Medjool Date and Tahini Greek Yogurt Bowl

• 92
  1 1/2 cups plain Greek yogurt

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 89
  4 tbsp tahini, well stirred

  Organic Tahini89$14.00Buy from Seed + Mill
• 96
  2 Medjool dates, pitted and finely chopped

  Organic Medjool Dates96$8.00Buy from Cali Medjool
• 89
  3 tbsp raw pistachios, shelled and roughly chopped

  Organic Sprouted Pistachios89$11.75Buy from Living Nutz
• 88
  1/4 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 1 pinch sea salt, flaky

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pit the Medjool dates and slice them into small, delicate pieces so their natural sweetness disperses evenly across every spoonful, taking about 2 minutes.

2. 2

   Place the raw pistachios on a cutting board and chop them into coarse, uneven rubble for texture, taking roughly 1 minute.

3. 3

   Divide the plain Greek yogurt evenly between two wide, shallow serving bowls, using the back of a spoon to smooth the top into gentle swoops for 1 minute.

4. 4

   Stir the jar of tahini until completely smooth, then drizzle 2 tablespoons over each bowl of yogurt and draw the tip of a spoon through to create marbling for 1 minute.

5. 5

   Scatter the chopped Medjool dates and chopped raw pistachios over each bowl, then dust with the ground cinnamon and a delicate pinch of flaky sea salt for 2 minutes before serving immediately.