Blackberry Cheesecake with Gluten-free Crust

I've been on a sweets kick lately. I feel like all the blog posts I have lined up are for cookies, cakes, sweet treats, etc. I mean, that's not the worst thing in the world though, is it? I guess I'll try to sneak something a little different in there to mix it up though maybe.

Today's recipe is a new one for me. I'm the kind of person that likes to stick to things that involve chocolate, but for some reason, cheesecake was calling my name (that and I had fresh blackberries in my fridge that had to be used up). It's a pretty simple and quick recipe too, and deliciously rich so it'll make enough to last you weeks. I froze half of mine to save for later which worked out nicely.

You can use any fruit you'd like but this recipe does work best with berries - raspberries or blueberries would be a great substitute, and the lemon in this cheesecake gives it the perfect tart kick that cuts the sweetness a bit. I did sneak in a few superfoods, like chia seeds, gelatin, coconut oil, and of course the lemon juice I just mentioned, so you can't feel too guilty snacking on this delicious treat. Recipe below!

Ingredients:

Crust

• 2 cups of old fashioned oats
• 3 tablespoons room temperature coconut oil
• 2 tablespoons almond or cashew milk
• 1 cup pitted medjool dates
• 1/4 cup chia seeds

Filling

• 2 8 oz containers of organic cream cheese
• 6 oz fresh blackberries (or other type of berries)
• 1/4 cup raw honey
• 3/4 cup fresh lemon juice (about 3-4 lemons, juiced)
• 1 tbsp gelatin powder

Directions:

1. Line a 8x8 baking pan with parchment paper and set aside.
2. Place the oats in the food process and process until finely chopped up. Add remaining crust ingredients and process until well mixed.
3. Press the crust down into the pan firmly until well packed. It's easiest to use your fingers to make sure it's even across the entire pan.
4. Once the crust is removed from the food processor, add the blackberries and process until pureed.
5. Place the gelatin and lemon juice in a sauce pan and heat over medium heat for about 3-4 minutes until well dissolved and the mixture is warm (do not let it boil!). 
6. In a separate bowl, whip the cream cheese and honey together. I used a hand mixer, which is kind of required, since this mixture is so thick.
7. Add the lemon juice/gelatin mixture to the cream cheese and mix well. Lastly, fold in the pureed blackberries to create a marble like effect.
8. Pour the cream cheese mixture over the crust and place in the fridge to let it firm up. You can also place in the freezer for about an hour to make this happen quicker.

*adapted from EatGoodForLife

As always, you can find most of these ingredients on Thrive Market, which is where I usually order them, since you get such a huge discount. Would love to hear feedback about how this turned out in the comments below! xoxo

Paleo Dark Chocolate Chip Zucchini Bread

Yes, this is as good as it looks. And yes, it's also decently healthy (aside from the chocolate part). This is my dark chocolate chip zucchini banana bread, and it's gluten free, grain free, dairy free, and absolutely delicious - even for breakfast if you feel so inclined. I make my regular banana bread so darn often that I decided I needed to try something new this time around. And although it's not as amazing as my original banana bread, this version is a great twist on the original recipe.

Zucchini is super high in fiber and low in calories, making it a great food to incorporate into any recipe. It's also rich in potassium, just like bananas, so you're really getting your fill with this recipe. I used coconut flour, as usual, which is also super high in fiber and even better, low in carbs. But really, how good is this recipe!? This bread is also sweetened naturally (aside from the chocolate chips which are totally optional), and fulfills my constant dessert craving that I have throughout the day. Luckily, I don't feel guilty snacking on this one, which is exactly why I make recipes like this!

Recipe:

• 1 cup organic shredded zucchini, or about 1 medium sized zucchini
• 1 large ripe banana, mashed up
• 6 organic eggs
• 3 tbsp REAL maple syrup, or raw honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 2 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt (I used pink Himalayan)
• 1/2 to 1 cup dark chocolate chips (optional, depending on your preference)

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Squeeze the excess water out of the shredded zucchini either in a paper towel or dish towel.
3. Throw everything together in a food processor (minus the chocolate chips) on low until well mixed.
4. Fold in about 2/3 of the chocolate chips to the mixture.
5. Pour mixture in to a greased (I used ghee), 8x8 pan, and sprinkle the remaining chocolate chips on top.
6. Bake at 350 degrees for about 30-40 minutes, or until the top is nicely browned and you can insert a toothpick in the middle and it comes out clean.