Strawberry Ricotta Bites

Ingredients:

• 1/2 cupOats (rolled)
• 1 cup Ricotta
• 2 tbspsCoconut Oil (melted)
• 1/2 tspVanilla Extract
• 1/8 tspSea Salt
• 1/2 cupCoconut Cream
• 1/4 cupCoconut Water (from the coconut cream can)
• 1 1/2 cupsFrozen Strawberries
• 2 tbspsLemon Juice
• Add preferred sweetener

Directions:

1. Line a muffin tray with muffin liners or use a silicone muffin tray.
2. In a food processor or high-powered blender, add the oats. Blend until a flour-like consistency is reached. Add the melted coconut oil, vanilla extract, and salt. Blend again until it’s smooth, and you can pinch the dough without it crumbling.
3. Take approximately two heaping tablespoons of the mix and place into each muffin cup. Press down to make a crust.
4. In a blender, add the coconut cream, coconut water, strawberries, lemon juice, and the ricotta. Blend until smooth. Add more coconut water if needed. Divide the filling into each muffin cup.
5. Freeze for at least three hours or overnight for best results. When ready to eat, remove from the freezer and thaw for five to ten minutes. Enjoy!