Ingredients
3 scoops Reignite Wellness™ Vanilla Paleo-Inspired All-In-One Shake
1½ tbsp freshly ground flaxseed, mixed with 5 tbsp water (we call this “flax egg”)
¼ cup organic extra-virgin coconut oil, melted
8 oz Kite Hill® Whipped Almond Ricotta
3 tbsp allulose
4 large ripe organic strawberries
1 tbsp allulose (for drizzling)
Directions
1Pre-heat oven to 325°F. Place parchment paper over a 9x13 sheet pan.
2In a medium mixing bowl, combine all ingredients for the almond cookie crust. Mix well with your hands. Pour crust into the sheet pan and press down firmly, binding the crust to the bottom and around the edges.
3Place crust in the oven for 15-20 minutes. Take crust out of the oven and cool at room temperature.
4Prepare ricotta frosting. Place all ingredients in a medium mixing bowl. Mix with a wooden spoon or a hand mixer for 1 minute. Place in the refrigerator for 10 minutes.
5Gently rinse all berries and pat dry. Raspberries need extra care to keep their shape. Slice the tops off the strawberries and discard. Slice strawberries thin.
6Take frosting out of the fridge and spread across the almond crust evenly. Place the strawberries, blueberries, and raspberries on top. Drizzle the allulose over the berries. Cover and refrigerate for an hour.
7Take out of the refrigerator and slice into 6 pieces. Serve and enjoy!
