I don't like ovens.

Ovens, those enclosed boxes in your kitchen that magically heats to make all sorts of our favourite things from roast chickens and bread, to cake or cheesy nachos. What would we do without them seriously? 

But honestly I hate them.

Okay so hate's a strong word but I'm really not a fan because I'm not good at using them. Maybe my 7 year old oven just needs to retire but I don't have a very strong relationship with him. They're just so much harder to work with having to constantly check when the kale chips are crisp enough or when the cupcakes are springy to the touch or the tooth pick comes out of the brownies clean. Even worse when I wait too long and it ruins the whole recipe!

It's a waiting game for me, and I'm impatient so I don't want to play. I know I'm such a stubborn child aren't I? 

The answer to my rants = raw desserts.

It's so much easier with these kinds of desserts because they only require a fridge - set at the one temperature - without any specific waiting times and have way less after-cleaning up to do! So I could basically pop in a raw muesli slice in the refrigerator, go read a book in the sun and not have to worry about it spoiling if I fall asleep instead. 

Most raw desserts (not all) exist though because of the awesome use of coconut oil, a (healthy) saturated fat that solidifies at cold temperatures and makes it perfect for setting tarts, cakes, bliss balls, energy bars - this list goes on really. Thank goodness for the creation of coconut oil huh?

So, without further adieu below is a my recipe 'ode' to both coconut and raw desserts! 

Raw Strawberry Coconut Tart 

Warning: With a 12cm tart/quiche pan this one only serves 1 (greedy but very very happy) little piggy. It will require around an hour or so setting/waiting time but doesn't require a lot of different ingredients. The coconut makes it creamy and not too sweet - but of course this can be adjusted to your own preferences.

Oh and your hands will probably end up smelling like coconut oil after the end - can't complain with that though right?

Ingredients
Crust
1 cup LSA mix
2 tablespoons coconut oil, melted
2 tablespoons maple syrup/honey

Cream Filling
1/4 cup dessicated coconut
1 tablespoon coconut oil
1 big strawberry
1 teaspoon vanilla extract
1 teaspoon maple syrup/honey

Method
1. Combine crust ingredients and press a tart/quiche pan. Refrigerate for an hour.
2. In a food processor, blend all filling ingredients until thoroughly combined into a butter-like consistency.
3. Spread the cream on top of the crust and set for another 10 minutes in the refrigerator before topping with extra strawberries or coconut.

Have a berry good day!