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Breakfast recipe · from the recipe book

Banana Tahini Parfait with Date Seed Crunch

Creamy cardamom-tahini yogurt layered with sweet banana and juicy strawberries, topped with a chewy-crunchy mix of dates and toasted seeds.

Banana Tahini Parfait with Date Seed Crunch

Ingredients

  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat
  • 2½ tbsp40 gTahinistirred well
  • 1½ tbsp30 gMaple syrup
  • ½ tsp1 gGround cardamom
  • 3 medium360 gBananasliced into rounds
  • 2 tsp10 gLemon juice
  • 1¼ cups sliced200 gStrawberriessliced
  • ⅓ cup40 gPumpkin seeds (pepitas)store-bought roasted, roughly chopped
  • 1½ tbsp15 gSesame seedsstore-bought toasted
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ½ tsp1 gGround cinnamon

Steps

  1. Make the yogurt layer: in a bowl, stir the Greek yogurt, tahini, maple syrup and cardamom until smooth and evenly streaked.
  2. Prepare the fruit: toss the banana with the lemon juice so it stays bright, then set the strawberries alongside.
  3. Make the crunch: in a small bowl, mix the roasted pumpkin seeds, toasted sesame seeds, dates and cinnamon, rubbing the dates apart so they coat in seeds.
  4. Set out 4 glasses. Spoon half of the tahini yogurt into the glasses, dividing it evenly.
  5. Layer half of the banana and half of the strawberries over the yogurt, then sprinkle on half of the seed crunch.
  6. Top with the remaining half of the tahini yogurt, then the remaining banana and strawberries.
  7. Finish with the remaining half of the seed crunch just before serving so it stays crisp.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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