Double Chocolate Brownies

Makes approx. 14 squares:

1 cup almond flour (fresh is best; grind almonds into flour in Nutri bullet or Vitamix using the dry container and blade, do not over process or it will result in almond butter)

¼ cup semi-sweet dark chocolate chips

1 cup pitted dates

¼ cup almond butter (freshly ground is ideal)

½ tsp sea salt or other good quality salt (not iodized)

avocado oil*

¼ cup cacao powder (or carob powder)


Mix all ingredients (except chocolate chips and avocado oil) in a food processor, mix well. Then slowly begin to pour in some avocado oil* while the food processor is still running, until a ball of dough begins to form. Press dough into a rectangular pan and press chocolate chips into top of dough. Refrigerate for 1 hour before cutting into squares. Stays fresh in refrigerated for 14+ days.




░J░i░n░ ░x░o░



Raw Cinnabon Bars


2 1/2 cups walnuts or macadamia nuts 

1 1/2 cups Medjool dates, pitted, soaked in hot water for 1-2 mins

2 Tbs cinnamon powder

1 tsp almond extract


1/2 - 1 cup maple syrup

1 cup coconut butter

2 tsp vanilla extract

~makes 8 servings

Process Bar ingredients (apart from half the nuts) in food processor until a ball forms. Chop the remaining nuts by hand (coarsely) and fold into processed dough in a bow,. Press mixture into a 8x8 inch cake pan. Ensure the food processor is completely clean and dry before adding the Icing ingredients. Process until smooth. Pour icing onto the bar mixture, use a sieve to sprinkle with cinnamon powder and chill in fridge for one hour to allow icing to set.

Bon appetit!


Jeanette (Jin) xo



Raw Mock Tuna Salad

1 1/2 cup raw almonds (soak for 4 hours prior)

3 medium carrots (shredded)

1 red bell pepper (chopped)

1 green onion (chopped)

2 stalks celery (chopped)

Blend all ingredients in food processor to desired consistency. Add small amount of water if needed. Pour mixture into a bowl and add 1/2 tsp dill, 1/2 tsp basil, 1/2 - 1 tsp cumin, 1 tsp kelp, sea salt and cayenne pepper to taste.

Mix. Refrigerate. Serve!


Jeanette (Jin) xo




Brazil Nut Mylk

1 cup brazil nuts (soaked for 4 hours)

2 cups clean water

2 tbs maple syrup

2 tbs coconut oil

1 1/2 tbs lucuma

1/4 tsp sea salt

~makes 1/2 liter / 500ml

Blend in high speed blender until smooth. Strain through nut mylk bag. Refrigerate up to 4 days.

Drink up!


Jeanette (Jin) xo


Chocolate Chip "Oat" Bars

Make 24 Bars:

2 ½ Cups Morgenstund (unprepared) or… substitute gluten-free Oats

¾ Cup Organic Butter OR Vegan version: Use Refined Coconut oil

1 Cup Ground Almonds (aka Almond Meal) or Ground Hazelnuts

3/4 Cup Raw Honey

1/2 Cup Naturally-Sweetened Dark Chocolate Chips

2 Organic or Free-Range Eggs OR Vegan version: Use Ground Chia Seeds as egg replacement (2 tsp ground chia mixed w/ 3 tbs water = 1 egg)

2 Tbsp Organic Apricot Jam

1/2 Teaspoon Sea Salt


Pre-heat oven to 350°F. Melt the butter (or coconut oil) at a low temperature, in a pan resting on top of a small pot of boiling water (double boiler). In a medium bowl mix together the MorgenStund (or Gluten-Free Oats), ground almonds (or ground hazelnuts) and melted butter (or coconut oil) - save a tad bit to grease pan later. Stir gently and leave to rest for about 10 minutes.

Whisk honey and eggs (or chia egg replacement) together and then add the salt. Add the mixture to the bowl of cooled down MorgenStund (Oats) and mix. Then add the chocolate chips and the apricot jam.

Press dough evenly into the bottom of a greased 9x13 inch pan (or for mini muffins simply press dough into a mini muffin tray).

Place the baking tray on the middle rack for about 15 minutes or until edges are a golden brown. For bars, refrigerate for at least a half hour before cutting into squares.

Enjoy! :)


Jeanette (Jin) xo


Chocolate Nom Noms (Mock ‘Nomz’)

Makes 16+ balls:

1 cup almond flour (fresh; grind almonds into flour in Nutri bullet or Vitamix using the dry container and blade, do not over process or it will result in almond butter)

¼ cup *shredded coconut as topping

1 cup pitted dates

¼ cup coconut oil

½ tsp sea salt or other good quality salt (not iodized)

½ cup cacao powder (or carob powder)

*Alternative: For a ‘Toasted Pecan’ topping use: ¼ cups chopped pecans (finely), toasted on low to medium heat until golden 


Mix all ingredients except *coconut (or pecans), in a food processor until a ball of dough forms. Roll dough out into small balls. Roll balls in topping. Fresh in refrigerated for up to 14 days.




Jeanette (Jin) xo

Photo by Asya Vlasova


Banana + Oat Pancakes

Makes 6 small pancakes:

3 Ripe Bananas (spotted) 

1 cup Gluten-Free Oats

½ cup Water

¼ tsp Cinnamon powder

Coconut Oil (for frying)


Using a Nutri-Bullet or Vitamix with the ‘dry container’ to grind the oats into a powder. Mash the bananas in a large bowl using a mashing tool like one used for mashed potatoes or with a fork.  Add the Oat flour and water and mix well with a spoon. (Its okay if it’s a bit chunky!)

Heat a pan with the coconut oil on medium - high heat. Pour a small amount of batter on the well-oiled pan and using a spatula shape batter into a pancake shape. Note: You may add more batter to each pancake after they have been shaped by adding to the top center of the pancake and spreading with a spoon in a circular direction.

Using the spatula try to get the oil to get under the pancakes by lifting the batter a bit at the edges taking care not to ruin the shape - to make sure the pancakes are easy to flip. Fry on each side for a while before flipping to keep the form of the pancake.

Enjoy with some fresh berries like blueberries and top with some cacao powder or icing sugar if desired along with maple syrup of course!


With love,

Jeanette (Jin) xo

Photo credit NastyaSensei Sens