• 1 cup soaked macadamia nut
  • 1 cup shredded coconut
  • 1/2 cup dried apricots
  • 1/2 juice of orange
  • 1 tsp orange extract
  • or 8-10 drops do terra orange oil
  • *optional
  • 1-2 tbsp. raw honey
  • or few dashes stevia

 

This week I am sharing one of my favorite archived recipes and because my love language is giving, I have a special Mother’s Day giveaway of a few of my favorite things {scroll down for details}.

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It is no surprise that the giveaways are food related… as I reach for my third homemade Apple Protein Ball!

Let me address the ladies reading this post since Mother’s Day is approaching. When was the last time you indulged and did something “good” for yourself?

Let me be clear, “indulged” and “good” were in the same  sentence; therefore, your answers should not include I went to a movie and ate a jumbo {fake} buttered {gmo} popcorn or I devoured a pint of {high fructose corn syrup} cookies and cream frozen fright…I mean delight!

Since you know I’m all about clean eating, I prefer we rollick in some mindful indulgences. Here is where made with love enters.

Ginny Bakes has been my go-to clean eating cookie since I am a recovering Chips Ahoy addict! As a mom, I also wanted to bring mindful, clean eating habits into my home {we shouldn’t mention here the few times I’ve been known to indulge the whole box in two days}.

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Just ask my daughter how many times she’s gone searching for a sweet treat to only find the Ginny Bakes have disappeared! Did I mention Ginny’s cookies are made with GMO free and organic ingredients?!

My other giveaway is with my friend over at Nikki’s Coconut Butter! With flavors like honey pecan pie, vanilla cake batter, chocolate fudge and chocolate mint chip we can indulge mindfully with the sense of joyous rebellion!

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I have used her coconut butter’s in many of my recipes like my recent Protein Apple Pie Balls, Lemon Blueberry Bars, Pumpkin Spice Smoothie and my dairy-free Ranch-O-Yum Dressing.

I just had a dreamy foodie vision of Ginny Bake’s Butter Crisp cookies dipped into Nikki’s Honey Pecan Coconut Butter or better yet, her Vanilla Cake Batter drizzled all over one of Ginny’s Chocolate Chip Macadamia cookies!!!

Oh for heaven’s sake, let me just get on with how you can win your very own mindful indulgences  before we start drooling all over our phones and computer keypads!

Here are the details: All you have to do is sign up for our FREE recipes & health tips {in upper right box} or if you already receive Spoonful of Health’s emails please share this post on Facebook or Instagram and “TAG” us so we can keep track of your name for entries. Enter as many times by sharing on Facebook or Instagram through Monday May 9th midnight eastern time!  We will have one winner for the 3 jars of the coconut butters {$38.97 value} and one winner for the cookies {$32.45}!

Happy Mother’s Day to each one of you who make a difference in this world, raising our littles to be healthy eaters. Also, I am grateful I get to share with each of you {moms or not} how to bring healthy back into your diet.

 

Aloha Bars {Special Mom’s Day Giveaway}
 
Prep time

Total time

 

Author:
Serves: 10

Ingredients
  • 1 cup soaked macadamia nut
  • 1 cup shredded coconut
  • ½ cup dried apricots
  • ½ juice of orange
  • 1 tsp orange extract
  • or 8-10 drops do terra orange oil
  • *optional
  • 1-2 tbsp. raw honey
  • or few dashes stevia

Instructions
  1. In a food processor, pulse nuts, coconut and apricots for 1 min.
  2. If you didn’t have time to soak nuts as long you may need, add 1 tbsp. water.
  3. Add extract or essential orange oil to juice and add to mixture.
  4. Pulse until ingredients are blended well and it sticks together.
  5. Taste and add honey or stevia if you like it sweeter.
  6. On a cookie sheet with wax paper flatten out into a 10 x 4 block and 1 inch thick.
  7. Enjoy right away, refrigerate for up to a week or freeze them up to a month.

Notes
If time is of the essence, you can soak the macadamia nuts for an hour. Over night is best in fresh water and then empty and refill with clean water. The nuts will last in the refrigerator for a few days. Just change the water when it is cloudy. You can change the nut choice to almond or walnuts too. It has a very Hawaiian flare to it with the orange and macadamia nuts. I love using apricots to sweeten my recipes because it is a whole food and lower in sugar than dates. If you cut these into 10 bars you are only eating about 2 grams of sugar. If you need it sweeter the honey does the trick but if you want to keep it on the lower glycemic scale, use stevia.

With a Spoonful of Health,

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