Lactose-Free Cocoa Balls with a Surprise

8 PIECES

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INGREDIENTS

100 g Pappudia cracked cocoa cookies
60 g lactose-free Lučina
Shredded coconut for coating
Approx. 8 pcs large Canadian blueberries or frozen raspberries
Powdered sugar for sweetening

INSTRUCTIONS

1
Crush the cookies in a food processor or alternatively in a plastic bag wrapped in a towel using a rolling pin. Mix either in the food processor or in a bowl using a fork along with the drained ricotta and juice and zest from an organic lemon. Taste to see if it needs sweetening, and mix well with sugar using a fork again.
2
Let the mixture rest in the fridge in plastic wrap for at least 30 minutes. Then form small patties, into which you place one blueberry or frozen raspberry. Carefully "roll" and coat in shredded coconut. Again, place in the fridge for at least half an hour - ideally in a food container.
3
Serve immediately or at the latest within 24 hours.

MENU od Koko

Veronika “Koko” Šmehlíková is a successful blogger and presenter, award holder of Blogger and Foodblogger of the Year, known from Europe 2 and her own shows MENU at Home and MENU by Koko.