Mini mascarpone berry cakes

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Makes 12

70g pitted dates, chopped

3 tbsp coconut oil

80g coconut flour

1 tsp vanilla extract

A pinch of salt

 

For the filling:

220g mascarpone, at room temperature 

200g cream cheese, at room temperature

½ tsp vanilla extract

120g mixed berries, plus extra to serve

 

  • Add the dates to a food processor and pulse until it forms a paste.
  • Melt the coconut oil in a small saucepan, then add to the food processor along with the coconut flour, vanilla extract and salt. Pulse again until it makes a crumbly and wet mixture, scraping down the sides if needed.
  • Line a 12-cup muffin tin with silicone cases, or coat with cooking spray. Press about half a tablespoon of the mixture into each cup, then freeze the tray for about 15 minutes.
  • Meanwhile, combine all of the ingredients for the filling in a food processor and beat until combined.
  • Fill each cup with the filling, then freeze for at least four hours until firm. Serve chilled with extra berries.

 

Per serving:
167kcals, 11.7g fat (8.1g saturated), 11.7g carbs, 4.6g sugars, 4.2g protein, 1g fibre, 0.077g sodium

 

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