Original AntiOxi Vegan Pumpkin Cheesecake Bites

Original AntiOxi Vegan Pumpkin Cheesecake Bites

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: 

  1. Add two Original AntiOxi bars to a food processor and blend until crumbled 
  2. 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! 

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