Crush the cookies and mix them with the plant-based drink until you get a homogeneous mixture.
Distribute the mixture into muffin molds, pressing it well to form the base.
In a bowl, mix the eggs, ricotta, and sweetener until you get a smooth batter.
Pour the batter over the cookie base in the molds.
Bake in a preheated oven at 180°C for about 30 minutes.
Let cool completely and top with blueberry jam and crunchy cocoa and hazelnut cream to taste.
Muffin molds
Store in the refrigerator for up to 3 days.
Ideal for a light breakfast or snack.
Italy, Lombardia
