Blackberry Oat Scones

I used to work at a small coffee shop in Summerland and they had the best pastries. My favorite was the blackberry oat scones. We got to take home the leftovers everyday. While there usually weren't any scones left, because they were so good, I remember one day there were two left. I was like oh, yay, I have a two day supply. I was driving home and I was like man, I really want a bite. So, I had one bite, then you know, another, then the last thing I know in my 10 minute drive home I ate both scones! (Don't judge.) They were that good! Since then, a few years have passed and I have yet to find a Vegan version of those scones. I decided to make my own, and they came out, in my opinion just as good as the others! Anywho, long story short, blackberry oat scones are delicious and I can't contain myself with scones, apparently.

What you need:
1 cup frozen or fresh blackberries
3/4 cup sugar
1/2 cup almond milk
2 cups whole wheat flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda

What to do:
Preheat oven to 375 degrees.
In a medium saucepan on medium heat stir together blackberries, sugar, and almond milk. Stir together until balckberries become very soft and are almost mashed up. It takes about 5 to 10 minutes.
In a large bowl measure out flour, oats, baking powder, and baking soda. Mix in blackberry liquid.
On a clean surface, sprinkle flour. Make about 2 pancakes about 1 1/2 inches thick. Cut each like a pizza into about four squares. There four you will have about 12 scones. Bake for about 20 minutes. Enjoy!

Raw Vegan Cheesecake with Berry Sauce

 I've been so busy lately, I haven't been able to make anything new! Thanks to my good friend Kyla, fresh back from a  summer in Paris, she suggested I attempt to make cheesecake! I decided a raw one would be interesting. So, I found a few raw cheesecake recipes and tried it out! This cheesecake takes some work but it is so worth it! You won't believe that raw, vegan cheesecake could be so delicious!!
 
What you need:

Crust-
1/4 cup dried coconut
1 1/2 cup raw walnuts (or any other nut like pecans or almonds!)
1/2 cup pitted dates
1/4 teaspoon sea salt

Filling-
3 cups raw cashews (soaked in water for 1 hour)
3/4 cup fresh squeezed lemon juice
3/4 cup raw agave
3/4 cup coconut oil
1 teaspoon vanilla

Sauce Ingredients-
1 cup frozen berries
1/2 cup dates or agave

What to do:

In a pie tin sprinkle the cocunut over bottom. This keeps the crust from sticking.
In a food processor grind up walnuts, dates, and salt. This will make a crust like substance. BUT, if  you have miniature, not very good food processor like me...Blend the nuts ad the dates separately. Then, in a bowl mash the dates and walnuts together (my hands worked well for this) until it is all mixed together.
Sprinkle the crust into the pie tin and then with a spatula press it down so it is like a crust.
In a blender, mix together all of the filling ingredients until smooth.
Spread the filling over the pie crust.
Place this in the freezer for about an hour.
While this is freezing, in a food processor blend together the fruit and dates. This takes some patience but it will eventually smooth out!
Once the cheesecake is cooled spread the sauce evenly over the top.
Keep in the refrigerator and enjoy! It's so yummy!