Gluten Free Deliciousness + Chocolate Cheesecake Recipe!

I know what this looks like; Jewberly Emiris is jumping on the gluten free fad-wagon late. But it's not that, honest! About 2 years ago our sister Tiffany was diagnosed with gluten sensitivity and it really opened our eyes to the issues gluten causes if your body doesn't quite agree with it. 

 It's been suggested that eliminating harmful gluten (wheat, barley & rye) from our diets could help improve our overall health. As a result, Jewel & I (Kimberly) have been eating gluten free because of some of our health issues.

When we made the change, we knew we didn't want to do it with boxed this and pre-packaged that. Instead I've been substituting organic coconut flour or almond flour in some recipes, introducing quinoa as a new grain, and trying to make everything (from scratch) from minimally or unprocessed all-natural, healthy ingredients as much as possible.

With all being said, we've decided to start a gluten free recipe section on our blog! These are actual recipes (normally containing gluten) that I have personally prepared BUT made adjustments to so they are free of the harmful gluten.

First off... Chocolate No Bake Cheesecake with a Gluten Free Double Chocolate Cookie Crust!

I adapted this recipe from this Salted Double-Chocolate Olive Oil Cookie recipe and this Fudge Brownie No-Bake Cheesecake recipe.

For the crust:

1/3 cup unsweetened cocoa

1/3 cup cacao powder (or you can use Ghirardelli Sweet Ground Chocolate & Cocoa Powder)

1/3 cup packed almond flour

1/3 cup coconut flour

1/2 cup red palm & coconut shortening (I used Nutiva brand, it's organic, vegan and Non-GMO plus it tastes great!)

2 tablespoons salted butter, room temperature

1/2 cup white sugar

1/4 cup brown sugar (light or dark)

1 egg

1 tablespoon pure, good quality vanilla extract

1 cup semi sweet chocolate chips + 1/2 cup milk chocolate chips (or whatever combination you prefer)

Preheat oven to 350 degrees F.

Mix together cocoas, flours - set aside. Cream together sugars, butter and shortening. Mix in egg and vanilla. Add dry ingredients in parts, mixing continually. Mix in chocolate chips. 

Press into the bottom of a greased springform pan (batter will be somewhat sticky, using a silicone spatula to spread may be the easiest.) You will have a little cookie batter left over - that's totally fine! Make them into cookies and bake for 3 minutes, then rotate the pan 180 degrees and bake another 3 minutes. 

Bake the crust for 12 minutes - it seems short but don't over bake the crust! It will firm up as it cools. (I actually put mine in the freezer for a few minutes when it wasn't quite cool.) 

While the crust is baking/cooling... for the filling:

12 ounces cream cheese, softened (1 1/2 8 oz. packages

1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter, softened

1 1/2 cups semi-sweet chocolate chips

2 cups real whipped cream (1 cup of heavy whipping cream makes 2 cups whipped cream)

Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. (I actually just used a spatula but a mixer would be must easier and quicker).

In a small bowl add chocolate chips and heat in microwave for 30 second intervals. Stirring in between until chocolate is completely smooth and melted. Set aside to cool. Slowly add in cooled, melted chocolate chips, stirring until well blended. Fold in whipped cream until blended.

Spread on top of cooled brownies. Place in the refrigerator until firm, 60-90 minutes.

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Final note: Jewberly Emiris is not sponsored by nor compensated in any way 
by any of the products mentioned.