Original AntiOxi Vegan Pumpkin Cheesecake Bites
![Original AntiOxi Vegan Pumpkin Cheesecake Bites](http://sdbar.co/cdn/shop/articles/IMG_9703_{width}x.jpg?v=1709250960)
We know we're writing this in March, but pumpkin is top tier flavor that we refuse to accept as seasonal. Especially when we make our Original AntiOxi vegan pumpkin cheesecake bites. A sweet, delicious, no-cook, and healthy treat that's perfect to prep for the week and include with lunches or just grab and go!
Here's how to make them:
For the crusts:
- Add two Original AntiOxi bars to a food processor and blend until crumbled
- Line a muffin tin and add about 1 tablespoon of the grounded bars to each liner and press until it forms a smooth crust
For the filling:
To a blender add
- 1 cup soaked cashews
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
Blend until smooth. Then, scoop some of the mixture into each muffin tin and top with pecans (optional).
Freeze for one hour and enjoy!