Lactose-free cocoa balls with a surprise

Crush the biscuits in a food processor or in a plastic bag wrapped in a tea towel using a rolling pin. Mix either in the food processor or in a bowl using a fork together with the drained ricotta and the juice and zest of an organic lemon. Taste to see if it needs sweetening, and mix thoroughly again with the sugar using a fork.

Let the mixture rest in the fridge wrapped in cling film for at least 30 minutes. Then form small patties, placing one blueberry or frozen raspberry inside each. Gently roll into balls and coat in shredded coconut. Put back in the fridge for at least half an hour - ideally in a food container.

Serve immediately or within 24 hours at the latest.