These raw mini mascarpone berry cakes are grain-free and refined sugar free and make for an awesome healthy July 4th (or anytime!) treat.
I’m super excited to be bringing you a post from Rose of The Clean Dish today! Last year, she shared this grain-free raspberry sour cream crumble cake and today she’s got these cute little very July 4th appropriate mini mascarpone berry cakes! And in true Rose fashion, they’re super healthy. Grain-free, gluten-free, and sweetened with just a little maple syrup. Now over to Rose! :)
I’m absolutely thrilled to be guest posting again for my dear friend Erin! Some of you may remember me from last year; I had just started my own blog The Clean Dish – I was a total newbie yet Erin kindly invited me to contribute a recipe to her wonderful blog.
Fast forward to now: I’m happy to report that I’m still blogging with a passion, so is Erin (evidently), and as per Erin’s only request for this guest post of mine, I am bringing you something sweet!
With July 4 around the corner, I couldn’t help but make it tricolor. Plus it’s berry season and since I’m all about shopping locally grown, in-season produce, this was really a no-brainer.
My recipe for these Mini Mascarpone Berry Cakes is definitely versatile. You can use any berry you like or add layers to it – I can think of so many variations. Get creative with it!
The only “special” equipment you need is silicone cup molds, like these. I consider them a sound investment as they are reusable and easy to clean.
What I love the most about these cute little cakes is that you can make them ahead and just keep them in the freezer until you need them! I’m saving a batch for our 4th July get-together. Dessert – check! :)
Don’t have access to raw cream cheese? Make your own! Check out this recipe for organic raw cream cheese. And here’s a recipe for vegan mascarpone and one for raw + vegan mascarpone cheese.
Erin again! If berries aren’t your thing, here are some of my favorite recipes on The Clean Dish. Rose has lots of grain-free baked goodies but I thought I’d share some of her no-bake desserts in case anyone else is experiencing some it’s-too-hot-to-bake weather!
Raw Mini Mascarpone Berry Cakes
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 cupcakes
Ingredients
- 3 tablespoon coconut oil
- 1/2 cup dates, chopped
- 1/2 cup coconut flour
- 1 teaspoon vanilla extract
- pinch of salt
- 8 ounces mascarpone (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 heaving cup berries (e.g. raspberries, strawberries)
- Berries of your choice (e.g. raspberries, blueberries, strawberries)
Crust:
Filling:
Topping:
Directions
- In a small saucepan, slowly melt coconut oil until liquefied.
- Meanwhile, add dates to a food processor and process until blended.
- Add coconut oil, coconut flour, vanilla extract and salt and process again until you have a crumbly-wet texture (scrape down sides if necessary).
- 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.
- Add all ingredients except for berries to a medium bowl.
- 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.
- 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!
- Enjoy :)
For the crust:
For the filling:
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26 comments on “Raw Mini Mascarpone Berry Cakes (grain-free, gluten-free, refined sugar-free)” — Add one!
Thank you so much for this recipe! This turned out really lovely, however, I am having some trouble defrosting these, and would really appreciate if you could help me out! I defrosted a couple of these in the fridge for 3 hours before serving and it made the cream cheese and mascarpone layers really soft but the crust remained quite firm to the point that everything fell apart when I tried to spoon it. I tried to defrost a couple others for 1.5 hours in the fridge and then for half an hour at room temperature but with similar results. I have 8 more of these remaining which need to be served to a bigger crowd. Pleaes help?
I’m so sorry for just now seeing your question. :( I haven’t had that issue with the crust. The crust should be quite soft. Did you make any changes at all to the recipe? If you used muffin liners or the cakes are still in the muffin pan, you can put a little bit of warm water (just enough that’ll cover the crust) in a pan and put the pan / cakes in that. But just for a minute or two. I’m glad you liked them! Sorry again.
Thank you for your reply, Erin! Hmm, now that I think of it, I did add a little bit of extra coconut oil because I wasn’t getting a crumbly-wet texture. Could that be the reason that the crust didn’t turn out soft?
Oh, and I also took about 1 tablespoon of the crust instead of 1/2 because with just 1/2 tablespoon the crust wasn’t as high as in the picture.
No problem! Sorry again it was so slow. And yes, coconut oil once frozen (and even just refrigerated) becomes super hard. It’s the only thing in the recipe that could make the crusts hard. Next time, just keep processing. And if that doesn’t work, a tiny bit of water will do the trick. :)
These look really yummy! I’m not much of a baker – I have some leftover paper cupcake liners. Can I just use those instead of the molds?
Thanks! The only issue might be that they stick to paper liners. Are your paper liners a little waxed? They usually are but sometimes they’re not. I think the waxed kind would probably work but I’m not sure. Sorry about that!
I LOVE MARSCAPONE DESSERTS! I also love desserts without added refined sugar, since I eat keto. I can’t wait to try this one!
Haha. Same here! Hope you’ll enjoy the cakes. :)
Those are so cute :)
I think so, too! Rose did a great job. :)
Very cute! This looks like a perfect appetizer or dessert to serve during a summer party!
I think so, too! And I love the idea of this as an appetizer. :D
Awh these cakes are the most adorable things I’ve ever seen! The color combo is absolutely beautiful, and I love how healthy they are! I have to make these as soon as possible! : )
I hope you’ll love them! :)
OMG!!!!! How cute are these!!!!!!! Need to make these ASAP!
I hope you do get a chance to try them! :)
These raw cakes are so gorgeous and so much fun! I am thinking these would be perfect for a fourth of July party!
Yeah they would! :)
That is sooo cute looking dessert! Different color layers look amazing :)
Right?! Mine would have not come out looking like that. ;)
These are just gorgeous! I love that they are healthy and wholesome too! Thank you for sharing!
I think so, too! Rose did an awesome job. :)
These are adorable, and I’m sincerely asking this question (not trying to be rude)- but can you call these raw if they contain cream cheese and mascarpone? Is there something vegan to sub for the mascarpone?
Hi Shelley,
Good point! I have a source for raw cream cheese (locally). I guess most store-bought cream cheese is pasteurized so you’re probably right; it wouldn’t be considered “raw” in that sense!
I have several recipes for vegan cheesecakes and cheesecake mousse on my site, e.g. this one: http://www.thecleandish.com/raw-vegan-strawberry-cheesecake-mousse-grain-free-gf-paleo/
Thanks for your comment, Shelley!
Here’s a recipe for vegan mascarpone. You have to heat it up, though, so I’m thinking it’s not raw. And here’s a slightly more involved recipe for raw + vegan mascarpone cheese. I hope that helps! :)