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Gluten-Free Corn Crisp Berry Cream Bites — Gluten-free corn crispbread layered with mascarpone, honey and raspberries, then
Seed-BasedSeed-Based — built on seeds as the primary structureNo-BakeNo-Bake — no oven requiredGluten-FreeGluten-Free — no gluten-containing ingredients

Gluten-Free Corn Crisp Berry Cream Bites

Gluten-free corn crispbread layered with mascarpone, honey and raspberries, then dipped in dark chocolate. A freezer-set bite that eats like a bonbon.

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20 min prep / 200 min total
241 kcal
4.8g protein
8 servings
Easy

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Ingredients

Ingredients updated to metric measurements
  • 250 gmascarpone
  • 1 tbsphoney
  • 100 graspberries
  • 75 gcorn crispbread

    gluten-free, 1 package

  • 160 gdark chocolate
  • 1 tbspvegetable oil

Instructions

  1. Whip mascarpone with honey briefly.

  2. Sandwich mascarpone and raspberries between corn crispbread pieces; freeze 2-.

  3. Melt dark chocolate with oil.

  4. Dip the frozen sandwiches in chocolate on all sides.

  5. Chill to set; store in the freezer and remove before serving.

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