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Instead of regular peanut butter cups, these raw peanut butter cups are a better choice for your health. They taste great, are vegan, and don't contain any gluten.

Ingredients: 1 cup Medjool dates, pitted. 1 cup raw almonds. 1/4 cup raw cacao powder. 1/4 cup coconut oil, melted. 1/2 cup natural peanut butter.

Instructions: Line a mini muffin tin with paper liners. In a food processor, blend dates, almonds, and cacao powder until mixture is crumbly. Add melted coconut oil and blend until mixture sticks together. Press mixture into the bottom of each muffin liner to create a crust. Spoon a small amount of peanut butter onto each crust. Cover peanut butter with remaining date mixture, pressing down gently. Freeze for 1-2 hours until firm. Store in the freezer.

A rich and moist vegan chocolate cake that has the unique flavor of kola syrup added to it. Perfect for any party or important event.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 2 tablespoons apple cider vinegar. 2 teaspoons vanilla extract. 1/2 cup boiling water. 1/2 cup kola syrup.

Instructions: Preheat oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix until smooth. Stir in boiling water until well combined. Batter will be thin. Pour batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pans for 10 minutes. Then, remove from pans and cool completely on a wire rack. Once cakes are cool, place one layer on a serving plate. Spread kola syrup over the top. Top with the second layer and spread remaining kola syrup over the top. Serve and enjoy!

This Mediterranean Pasta Salad with Dill Pesto is a tasty and refreshing dish that can be served at any time. Fresh dill and parsley add a bright flavor to the dish that has tangy cherry tomatoes, crisp cucumber, briny Kalamata olives, and creamy feta cheese. Your taste buds will love this salad, which is dressed in a tangy dill pesto.

Ingredients: 12 oz. rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup Kalamata olives, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, dill, and parsley in a large bowl. To make the dill pesto dressing, mix the olive oil, lemon juice, garlic, salt, and pepper in a small bowl with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the pasta salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more fresh herbs as a garnish. Serve chilled.

These Matcha Green Tea Lollies are a refreshing treat for hot summer days, combining the delicate flavors of matcha with creamy goodness.

Ingredients: 2 cups whole milk. 1/2 cup heavy cream. 1/2 cup sugar. 2 tablespoons matcha green tea powder. 1 teaspoon vanilla extract.

Instructions: Put the heavy cream and whole milk in a saucepan. Place it over medium-low heat and stir it every now and then. Take it off the heat and mix in the sugar with a whisk until it's all mixed in. Once the matcha green tea powder is fully mixed in, remove the bowl from heat. After letting the mixture cool down a bit, add the vanilla extract and mix it in. Leave some room at the top of the lolly molds for the lollies to rise as they cool. Put a lolly stick into each mold. Let it freeze for at least 4 hours, or until it's hard. Once the lollipops are frozen, run the molds under warm water for a short time to get the lollipops out. Serve and have fun!

This vegan soup with root vegetables and fennel is hearty and healthy, and it can be eaten any time of year. It tastes earthy from the root vegetables and has a hint of fennel that makes it comforting and filling.

Ingredients: 1 fennel bulb, chopped. 2 carrots, chopped. 2 parsnips, chopped. 1 sweet potato, chopped. 1 onion, chopped. 3 cloves garlic, minced. 6 cups vegetable broth. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until translucent. Add chopped fennel, carrots, parsnips, and sweet potato. Cook for 5 minutes. Pour in vegetable broth, add dried thyme, salt, and pepper. Bring to a boil. Reduce heat and let simmer for 20-25 minutes, until vegetables are tender. Using an immersion blender, blend the soup until smooth. Adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

A tasty and speedy Asian-inspired dish, this stir-fried beef and snow peas is ideal for hectic weeknights. The flavorful sauce, crispy snow peas, and tender beef make for a delicious meal.

Ingredients: 1 lb 450g beef sirloin, thinly sliced. 2 cups snow peas, trimmed. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste.

Instructions: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and a pinch of salt and pepper. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside. In the same skillet, add the minced garlic, sliced onion, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp. Add the snow peas and cooked beef back to the skillet. Pour the sauce over the ingredients. Continue to stir-fry for another 2-3 minutes until the sauce thickens and everything is well coated. Serve hot over steamed rice.

The Very Best Ever There is nothing more classic than a Waldorf salad with crunchy celery, sweet raisins, and a creamy dressing. It's a great mix of tastes and textures that goes well with a light meal or as a side dish.

Ingredients: 2 cups of diced apples. 1 cup of celery, thinly sliced. 1/2 cup of walnuts, chopped. 1/2 cup of raisins. 1/2 cup of mayonnaise. 2 tablespoons of lemon juice. 1 tablespoon of honey. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine diced apples, sliced celery, chopped walnuts, and raisins. In a separate small bowl, mix together mayonnaise, lemon juice, and honey. Pour the mayonnaise mixture over the apple mixture and toss until everything is well coated. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Waldorf salad on a bed of lettuce leaves. Enjoy!

With these delicious cake pops, savor the delightful combination of Snickerdoodle cake and creamy frosting. Ideal as a sweet treat at any time or for parties!

Ingredients: 1 box Snickerdoodle cake mix. Ingredients required by the cake mix eggs, oil, water. 1 cup cream cheese frosting. 2 cups white chocolate chips. 1 tablespoon vegetable oil. 1/2 cup cinnamon sugar for coating. Cake pop sticks.

Instructions: As directed on the box, prepare the Snickerdoodle cake mix. After baking and cooling, transfer the cake to a large bowl and crumble into fine crumbs. Incorporate the cream cheese frosting into the cake crumbs, blending thoroughly. Form the mixture into tiny cake balls and arrange them on a baking sheet that has been lined. Put a cake pop stick into every cake sphere. In a bowl safe for the microwave, melt white chocolate chips with vegetable oil, stirring until smooth. To ensure an even coating, dip each cake pop into the melted white chocolate. After letting any extra chocolate fall off, put the cake pops back on the baking sheet. For a Snickerdoodle flavor, dust the cake pops with cinnamon sugar while the chocolate is still wet. The chocolate can set by itself or more quickly if it is chilled. Your Snickerdoodle Cake Pops are ready to eat once they've set!