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

No-bake mini cheesecakes with a date-coconut crust and a mascarpone berry filling, kept frozen until serving.

Ingredients

3 tablespoon	45 ml	coconut oil
1/2 cup	120 ml	dates, chopped
1/2 cup	120 ml	coconut flour
1 teaspoon	5 ml	vanilla extract
pinch		salt
8 ounces	225 g	mascarpone (room temperature)
8 ounces	225 g	cream cheese (room temperature)
1/4 cup	60 ml	maple syrup
1/2 teaspoon	2.5 ml	vanilla extract
1/2 cup	120 ml	heaping cup berries (e.g. raspberries, strawberries)
—		Berries of your choice for topping (e.g. raspberries, blueberries, strawberries)

For the crust:

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.

For the filling:

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 :)