Healthy Fats Smoothie Cubes
Servings: 32 cubes
Raw cashews, full-fat coconut milk and MCT oil blend and freeze into neutral cashew coconut cubes that make any smoothie silky and rich. Drop one in without changing the flavor. One batch makes 32 cubes, and nuts or seeds can swap for cashews.
Ingredients
- 2 cups raw cashews
- 1 (14 ½-oz) can coconut milk full fat
- 8 ounces MCT oil
Instructions
- Place the cashews in a blender and pulse in 1- to 2-second bursts, about 10 times, until finely ground.
- Add the coconut milk and MCT oil and blend until smooth and creamy.
- Pour into two standard 16-well ice cube trays and rap them on the counter to release any air bubbles. Freeze for several hours or overnight.
- Transfer the frozen cubes to an airtight container or bag and store in the freezer for up to 6 months.
- To use, add a cube to your favorite smoothie recipe.
Notes
- Nut Swaps: Macadamias, almonds, walnuts, pecans or pumpkin seeds can replace the cashews. Use 1 3/4 cups seeds in place of 2 cups nuts.
- Coconut Swap: Instead of coconut milk, use 1/2 cup unsweetened shredded coconut plus 1 cup water. Grind the coconut with the cashews, then add the water with the MCT oil.
- Coconut-Free: Use avocado or flaxseed oil in place of the MCT oil and any dairy-free milk in place of the coconut milk.
- Freezing: Store the cubes in an airtight container or freezer bag for up to 6 months, labeled with the date. Add them to the blender straight from frozen.
Nutrition
Serving: 4cubes, Calories: 105kcal, Carbohydrates: 2g, Protein: 1g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1mg, Potassium: 53mg, Fiber: 0.3g, Sugar: 0.5g, Vitamin C: 0.04mg, Calcium: 3mg, Iron: 1mg
