Explore - Page 297

Crunchy homemade granola made with oats, nuts, seeds, maple syrup, and vanilla for an easy healthy breakfast or snack.

Sweet, chewy candied lemon peel made with fresh lemons, sugar, and water for baking, gifting, snacking, and dessert garnishes.

Bright, creamy no-bake lemon cashew bliss balls made with coconut, honey, and fresh lemon for a fridge-friendly snack.

Juicy fried chicken bites tossed in a sweet, salty shoyu garlic glaze with optional fried jalapenos and green onions.

Creamy pastel pudding and Oreo crumbs layered in jars, topped with coconut grass, candy eggs, and Peeps for an easy Easter dessert.

No-bake Oreo egg truffles with a creamy cookie center, pastel candy coating, and bright Easter sprinkles.

Tender vegan pistachio cupcakes with a soft rosewater buttercream, chopped pistachios, and edible rose petals.

A chilled Easter poke cake with pastel swirled cake, creamy vanilla pudding, whipped topping, and sprinkles.

Crisp, airy meringue cookies flavored and tinted with Jello powder for a bright, fruity party treat.