Healthy Fats Smoothie Cubes

Adding healthy fats to your smoothies is one of the easiest ways to stay full, satisfied, and energized longer. These healthy fats smoothie cubes are my go-to freezer staple when a smoothie needs a little more staying power.

You could freeze plain full-fat coconut milk. I’ve done that. But I wanted these cubes to work harder for me.

So I added two more plant-based healthy fats to turn them into the ultimate smoothie booster. They’re creamy, neutral in flavor, and blend beautifully into just about any smoothie.

Why Add Healthy Fats to Smoothies?

Healthy fats play an important role in a balanced, plant-based diet. They help slow digestion, support nutrient absorption, and can keep blood sugar from spiking and crashing.

When I add fat to smoothie recipes, I notice:

• Longer-lasting energy
• Better satiety between meals
• Creamier texture without added sugar

Smoothie cubes make that habit effortless. Just grab one or two from the freezer and blend.

Ingredients You’ll Need

You could just freeze ice cube trays of full-fat coconut milk yet I want these to work harder for me, so I added 2 other ingredients to make them the ultimate smoothie booster:

• Raw cashews are technically a seed, not a nut. They’re rich in unsaturated fats and add natural creaminess without overpowering your smoothie’s flavor.
• Coconut milk contains natural fats and antioxidants. It creates a smooth, rich base that freezes well and blends quickly. The best coconut milk brands for smoothies are Thai Kitchen and 365 Organic.
• MCT oil is derived from coconut oil and contains medium-chain triglycerides. These fats are digested differently than long-chain fats and are more readily used for energy. Try adding a squirt to my healthy fats smoothie.

How to Make Healthy Fats Smoothie Cubes

With my busy life, I like easy. This recipe delivers! These smoothie cubes are super easy to make and store. Here’s how I make mine:

1. Pulse raw cashews in a blender about 10 times until the cashews are finely ground. Doing this before adding the other ingredients helps to break them down more before fulling blending for a smoother result.
2. Add coconut milk and MCT oil. Blend again until smooth and creamy. This should make about four cups of liquid. If you can’t get it creamy, you might need to invest in one of my recommended blenders for smoothies.
3. Fill two, 16-well standard ice cube trays with the blender contents. Gently rap the filled trays on the counter to remove any air bubbles. Place flatly in the freezer for several hours or up to overnight.
4. Remove the cubes from the trays and store them in freezer-safe bags for up to six months.
5. To use, add one cube per serving of smoothie when you are ready to blend the ingredients.

How to Use Healthy Fats Smoothie Cubes

These cubes are intentionally neutral, so they work with almost any smoothie combo. Try adding:

• 1 cube to fruit smoothies or a green smoothies
• 2 cubes to a post-workout smoothie
• 1 cube to a low-calorie smoothie that needs more staying power

They’re especially helpful during busy mornings when you want nourishment without extra prep.

More Smoothie Cube Recipes

As I said before, I love making easy smoothie boosters to add as needed to my daily beverage. You can make a few of these recipes and store them to have on hand whenever you need them.

• Fiber smoothie cubes: Chocolate-flavored fiber boosters.
• Anti-inflammatory blender bombs: Inflammation-fighting cubes.
• Antioxidant smoothie cubes: As many antioxidants as I can fit into a cube.
• Electrolyte cubes: Natural energy replacements great for post-workout smoothies.
• Alkaline freezer cubes: A variety of green vegetables all in one place.
• Vitamin C smoothie cubes: A better way to boost vitamin C.
• Elderberry smoothie cubes: Natural remedy to include in smoothies during cold and flu season.

With these recipes, you’ve got a whole rainbow of nutrients that can give you real vitamins and minerals to cure what ails you. Use food to your benefit!

If you make this healthy fats smoothie cubes recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.