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!

Apri-coco-walnut Energy Bars

Dried apricots are never my go-to snack. Like never.

Ahem, dates are so so so much better.

But hey, team it up with coconut and walnuts? And whip them into cute little fun-sized energy bars to pick me up in the afternoon? And make them taste like those artificial apricot squares sold in the shops when it's actually made of unprocessed and unrefined all-natural nutritious ingredients?

Umm .. you had me at hello.

Today's post shall be kept simple, just like this recipe which I am sharing in response to some of my dear Instagram followers' requests :)

Ingredients
1 cup dried apricots
1 cup dessicated coconut
1/2 cup walnuts
1/3 cup quinoa flakes (or rolled oats)
3 tablespoons chia seeds
2 tabelspoons raw honey
2 tablespoons coconut oil, melted
Pinch of cinnamon

Method
1. In a food processor, chop the walnuts before adding in the dried apricots. Pulse for a few minutes until the two begin to blend together.
2. Add remaining ingredients and process until thoroughly combined. Add more coconut oil if the mixture is not dry enough.
3. Press mixture into a lined baking pan and refrigerate overnight, or if you're impatient like me, freeze for a couple of hours.
4. Slice into pieces/bars and eat!

Secret confession: 
My favourite part about making energy bars is slicing them into perfect - or not - squares and shapes.

Smelly breath? No worries, I've got you covered.

Ever wondered how chewing gums or mint lollies are able to give you that cool refreshing feel in your mouth? 

Well if you didn't .. I'll tell you why anyway.

The prime ingredient in them is xylitol, a sugar alcohol that's 70% as sweet as sucrose (table sugar). Because it's not absorbed by the intestines it's often used in 'low joule' or diabetic-friendly food products. When we chew it, heat is drawn from our mouth as a form of energy to dissolve the xylitol, hence giving us that cool, refreshing feeling we get - neato right? I think so.

Today's recipe is a little treat to fix those chocolate aero bars and mint lolly cravings .. or your garlic breath from lunch. 

The dates keep these guys chewy (even after refrigeration) and they have a nice soft balance between sweet and minty. If you want them more dense for satiety or nutrition content you could also substitute some of the cacao powder with chocolate protein powder. This might reduce it's sweetness and would require some sweetener though.

Chia-ful Chocolate Minty-Breath Balls
Makes: Around 18 bite-sized pieces

Ingredients
1 cup dates
1/2 cup cacao or chocolate protein powder
1/4 cup chia seeds
1/4 cup almonds
1/2 teaspoon peppermint extract
3-4 tablespoons water, as needed
1 tablespoon honey (optional)

Method
1. Using a food processor, finely process dates, chia seeds, cacao and almonds altogether until combined.
2. Stir in peppermint extract and tablespoons of water at a time until you get a dough-like consistency. 
3. Roll big teaspoons into balls.
4. Coat in extra cacao, coconut, chia seeds and eat straight away or refrigerate.



I felt obliged to take a photo of one bliss ball half eaten to show you its insides .. just kidding. Note to self: never take photos of food when you're hungry - your stomach is too busy distracting your mind from taking proper, good-looking photographs.

Oh and be sure to hydrate yourself with water when eating these because since the chia seeds haven't absorbed any water yet .. they'll end up doing that when they're inside you. Ouch..?

Adios amigos!

Vanilla Protein & Cacao Shortbread Bars

DOUBLE DECKER (more like double delicious) VANILLA PROTEIN + CACAO SHORTBREAD

Tastes like: Heaven. But seriously, the classic vanilla and chocolate combination can never go wrong! With these, the bittersweet cacao really complemented the coconutty-vanilla layer. These are also quite dense and flavoursome so you'll find that eating just one small portion is enough to satisfy your afternoon sugar cravings. 

Apologies for the poor photo quality from my instagram, if I ever get around to making another batch of these I'll be sure to take a much better photo.

Ingredients

Shortbread base:

1 cup vanilla protein powder 

4 tablespoons coconut oil, melted

2 tablespoons honey

Cacao base:

1/2 cup cacao powder

1/2 cup chocolate protein powder (or replace with cacao powder)

4 tablespoons coconut oil, melted

2 tablespoon honey

1 tablespoon peanut butter (I used chocolate PB2)

Note: If you're having trouble combining the dry ingredients with the wet, adjust quantities as needed (i.e add extra drops of coconut oil/honey etc) until you get a dough-like consistency that you can work with.

Method

1. Line a rectangular dish with baking paper. Combine shortbread base ingredients in a bowl and press into the dish. Pop into the freezer.

2. Melt the cacao/chocolate protein powder with the coconut oil and stir together. Add the honey and peanut butter, ensuring the mixture is completely smooth.

3. Depending on the consistency of your cacao mixture, press or pour this over the shortbread base. (Try to work quickly because once the cacao mixture hits the cold edges of the rectangular dish it hardens almost instantaneously).

4. Refrigerate for at least an hour before slicing!