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\ (>×<) / Жасмин 🍥 :

2026-10-18 19:51:33

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yinte vw :

2026-10-22 19:33:00

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𝐨𝐟𝐟𝐢𝐳𝐞𝐥𝐥.𝐜𝐞𝐥𝐢𝐧𝐞 :

@its_romina🇷🇺🇩🇪

2026-10-20 21:23:02

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Cesarin Cortes ⚡️Rayito⚡️ :

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2026-10-19 22:22:51

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natsuki haitani :

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2026-10-19 18:30:25

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2026-10-19 03:48:41

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2026-10-24 09:34:03

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📍 Tap snd Explore Courtyard by Marriott Detroit Downtown, check rooms, and compare prices! ✨ 🏙️ Campus Martius Park is just 0.5 km away, perfect for sightseeing and city walks! 🌳📸 🏨 Enjoy a comfortable stay in downtown Detroit! 🌟🚗

📍 Tap snd Explore Courtyard by Marriott Detroit Downtown, check rooms, and compare prices! ✨ 🏙️ Campus Martius Park is just 0.5 km away, perfect for sightseeing and city walks! 🌳📸 🏨 Enjoy a comfortable stay in downtown Detroit! 🌟🚗

Dark Chocolate Almond Date Bites Servings: 4 Prep time: 20 minutes Cook time: 10 minutes Chilling time: 35 minutes Ingredients 200 g Medjool dates, pitted (about 10 large dates) 100 g raw almonds 2 tablespoons sliced almonds 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened almond butter 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 60 g dark chocolate (70% cocoa or higher), finely chopped 1 teaspoon extra virgin olive oil Flaky sea salt, to taste Instructions 1. Heat the oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast for 7 minutes. Add the sliced almonds to one side of the sheet and toast for 3 minutes more, until the whole almonds smell fragrant and the sliced almonds are pale gold. Set the sliced almonds aside for the topping and let the whole almonds cool for 5 minutes. 2. If the dates feel firm or dry, cover them with hot water for 10 minutes, then drain well and pat dry. 3. Put the cooled whole almonds in a food processor and pulse 10 to 12 times, until they look like coarse sand with a few larger pieces. 4. Add the dates, cocoa powder, almond butter, vanilla, and fine sea salt. Process for 45 to 60 seconds, scraping the bowl once, until the mixture darkens and holds together when you press it between your fingers. 5. Roll the mixture into 12 balls of about 25 g each. Set them on a parchment-lined plate or tray and chill for 20 minutes, until firm to the touch. 6. Bring an inch of water to a bare simmer in a small saucepan. Set a heatproof bowl on top, add the chopped chocolate and the olive oil, and stir for 2 to 3 minutes until smooth and glossy. Lift the bowl off the heat. 7. Dip the top half of each chilled bite into the chocolate, let the excess drip off, and return it to the parchment. 8. While the chocolate is still wet, press a few toasted sliced almonds onto each bite and finish with a pinch of flaky sea salt to taste. 9. Chill for 15 minutes, until the chocolate is set and matte with a firm snap. Serve cool, three bites per person. Keep refrigerated in an airtight container for up to one week. #antiinflammatorydiet #chocolatedatebites #nobakesnacks

Dark Chocolate Almond Date Bites Servings: 4 Prep time: 20 minutes Cook time: 10 minutes Chilling time: 35 minutes Ingredients 200 g Medjool dates, pitted (about 10 large dates) 100 g raw almonds 2 tablespoons sliced almonds 2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened almond butter 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 60 g dark chocolate (70% cocoa or higher), finely chopped 1 teaspoon extra virgin olive oil Flaky sea salt, to taste Instructions 1. Heat the oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast for 7 minutes. Add the sliced almonds to one side of the sheet and toast for 3 minutes more, until the whole almonds smell fragrant and the sliced almonds are pale gold. Set the sliced almonds aside for the topping and let the whole almonds cool for 5 minutes. 2. If the dates feel firm or dry, cover them with hot water for 10 minutes, then drain well and pat dry. 3. Put the cooled whole almonds in a food processor and pulse 10 to 12 times, until they look like coarse sand with a few larger pieces. 4. Add the dates, cocoa powder, almond butter, vanilla, and fine sea salt. Process for 45 to 60 seconds, scraping the bowl once, until the mixture darkens and holds together when you press it between your fingers. 5. Roll the mixture into 12 balls of about 25 g each. Set them on a parchment-lined plate or tray and chill for 20 minutes, until firm to the touch. 6. Bring an inch of water to a bare simmer in a small saucepan. Set a heatproof bowl on top, add the chopped chocolate and the olive oil, and stir for 2 to 3 minutes until smooth and glossy. Lift the bowl off the heat. 7. Dip the top half of each chilled bite into the chocolate, let the excess drip off, and return it to the parchment. 8. While the chocolate is still wet, press a few toasted sliced almonds onto each bite and finish with a pinch of flaky sea salt to taste. 9. Chill for 15 minutes, until the chocolate is set and matte with a firm snap. Serve cool, three bites per person. Keep refrigerated in an airtight container for up to one week. #antiinflammatorydiet #chocolatedatebites #nobakesnacks

Простоквашено 90-ых. Вижу что вам очень понравилась тематика 90-ых, так что вот новый формат простоквашино)

Простоквашено 90-ых. Вижу что вам очень понравилась тематика 90-ых, так что вот новый формат простоквашино)

#MLBB10TH #ALLINMLBB

#MLBB10TH #ALLINMLBB

MSIKILIZE HARMONIZE ASEMA MAPENZI HAYAWEZI KUMUUMIZA TENA : HARMONIZE 31 ALBUM EXCLUSIVE INTERVIEW: #harmonize #exclusiveinterview #31album #fyp #johfoxer

MSIKILIZE HARMONIZE ASEMA MAPENZI HAYAWEZI KUMUUMIZA TENA : HARMONIZE 31 ALBUM EXCLUSIVE INTERVIEW: #harmonize #exclusiveinterview #31album #fyp #johfoxer

AngelicVocal I think ✌🏻 #radioapple #hazbinhotel #alastor #lucifermorningstar #animation

AngelicVocal I think ✌🏻 #radioapple #hazbinhotel #alastor #lucifermorningstar #animation

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