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–+ servings
raw mini mascarpone berry cakes topped with blueberries and raspberries

Raw Mini Mascarpone Berry Cakes (grain-free, gluten-free, refined sugar-free)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12 cupcakes
Prep Time 20 minutes
Total Time 5 hours 5 minutes
These raw mini mascarpone berry cakes are grain-free and refined sugar free and make for an awesome healthy July 4th (or anytime!) treat.

Ingredients

Crust:

  • 3 tablespoon (42 grams) coconut oil
  • 1/2 cup (74 grams) dates chopped
  • 1/2 cup (60 grams) coconut flour
  • 1 teaspoon vanilla extract

Filling:

  • 8 ounces (227 grams) mascarpone room temperature
  • 8 ounces (227 grams) cream cheese room temperature
  • 1/4 cup (59 ml) maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (78 grams) berries

Topping:

  • berries

Instructions

For the crust:

  • In a small saucepan, slowly melt coconut oil until liquefied.
    3 tablespoon (42 grams) coconut oil
  • Meanwhile, add dates to a food processor and process until blended.
    1/2 cup (74 grams) dates
  • Add coconut oil, coconut flour, vanilla extract and salt and process again until you have a crumbly-wet texture (scrape down sides if necessary).
    1/2 cup (60 grams) coconut flour, 1 teaspoon vanilla extract
  • Take about 1/2 tablespoon per cupcake cup and press crust to the bottom.
  • Place cupcake cups with crust in the freezer for about 15 minutes.

For the filling:

  • Add all ingredients except for berries to a medium bowl.
    8 ounces (227 grams) mascarpone, 8 ounces (227 grams) cream cheese, 1/4 cup (59 ml) maple syrup, 1/2 teaspoon vanilla extract, 1/2 cup (78 grams) berries
  • Using a hand mixer, mix until ingredients are well combined.
  • Set 1/4 of the filling (roughly 3/4 cup) aside for later and start filling cupcakes: about 1 generous tablespoon of filling per cupcake.
  • Place cupcakes back in the freezer for about 30 minutes.
  • Combine the filling you set aside with 1/2 cup of berries in a food processor and process until smooth.
  • Spread the berry mixture on top of the cupcakes (a generous 1/2 tablespoon per cup cake) and freeze for at least 4 hours or overnight.
    berries
  • Remove silicone cups and transfer to refrigerator about 3 hours prior to serving; decorate with berries.
  • Please keep these cupcakes covered and refrigerated until you're ready to serve; they will get soft and melt if they sit out for too long!

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 242kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 81mgPotassium: 84mgFiber: 2gSugar: 10gVitamin A: 522IUVitamin C: 0.2mgCalcium: 55mgIron: 0.2mgNet Carbs: 12
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