Gooey caramel nougat bars made with Medjool dates and an almond flour nougat base. Dunk them in vegan chocolate for a Snickers dessert feel!
Lately, I’ve been a recipe-testing machine.
I’m *this* close to finalizing my recipes for the cookbook, so the fridge is loaded with leftovers and the freezer is nope-ing out on any additions.
Not to mention the usual creative chaos of recipe testing for my first love, this space on the internet.
I currently feel like my attention is divided between two needy children, and I oscillate between them like a bobblehead; not wanting to play favorites.
Trying to keep things even.
Such as, which recipes do I save for the book and which do I keep for the Internet?
I imagine it’s how my mom and dad felt divvying up gifts for my sister and I on our birthdays (exactly one week apart in the Spring).
Particularly because I kept numerical score, carefully counting the number of Rachel’s wrapped gifts to compare to my own loot tally the following week.
M and I have a system of passing on decision-making for the evening, meaning the other person has to make any and all decisions, including, but not limited to: what to eat for dinner, which yoga class to stream, and which show to watch on Netflix.
Life decisions during COVID are hard.
Luckily, the cookbook is meal-prep focused, which narrows down my scope a bit.
And while these Caramel Almond Nougat Bars are highly delicious and addicting, they’re not a meal prep essential, freeing me to share them with you now.
Oh, but they *are* essential; essentially delicious with just six ingredients and an easy no-bake method!