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).
