Strawberry, mascarpone and oat cake bites with a chocolate coating

Method

1. Macerate the chopped strawberries with 2 tsp sugar and a little lemon juice.
2. Separate the yolks from the whites, beat the yolks with 2 tbsp sugar, add the mascarpone and beat.
3. Mash the strawberries and strain off the liquid (we used it to make a fruit juice), then add the strawberries to the previous mixture and mix well
4. Whisk the whites to stiff peaks and fold them in. Add the 4 tbsp oat flour and the baking powder too.
5. Pour the mixture into a microwave-safe dish and microwave for 5 minutes. Leave it for another 5 in the closed microwave.
6. Let it cool, first on the worktop and then in the fridge.
7. After 1 h, cut it into pieces and coat with chocolate melted in the microwave with a little coconut oil, in 30-second bursts, letting it cool slightly before pouring it over the cake.
8. Keep in the fridge.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 100 g	100 g	% IR*	Share
Energy	270 kcal	270 kcal	14 %
Fat	22 g	22 g	31 %
of which saturates	14 g	14 g	70 %
Carbohydrate	13 g	13 g	5 %
of which sugars	8.4 g	8.4 g	9 %
Fibre	2.4 g	2.4 g	—
Protein	5.1 g	5.1 g	10 %
Salt	0.2 g	0.2 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos