Desserts

Wild Blackberry and Mascarpone Cream Pie (Gluten Free)

Gluten free hazelnut crust topped with creamy mascarpone and blackberry filling

Crust:
80g hazelnuts
20g butter or coconut oil (melted)
1 tablespoon brown cane sugar
1 tablespoon cocoa

Filling:
150ml (just over 1/2 cup) whipping cream
250g mascarpone
1 teaspoon vanilla sugar (see notes)
2-3 tablespoons icing sugar (dependent on personal taste)
Around 10 small blackberries (extra for decoration)
http://www.theculinaryjumble.com/2016/09/02/wild-blackberry-and-mascarpone-cream-pie-gluten-free/
See the full directions on my site
Nutritions

Calories
12621

Sodium
1394mg
58% DV

Fat
1272g
1957% DV

Protein
77g
155% DV

Carbs
134g
45% DV

Fiber
38g
155% DV