Cut the fillo pastry into squares (about 10x10 cm). Stack 2–3 squares for each cup, brushing each layer with coconut oil.

Place them into muffin or mini-cupcake molds to form cups. Bake in a static oven at 180°C for about 10–12 minutes, until golden and crispy.

Meanwhile, mix the Dreamfarm ricotta alternative with agave syrup until smooth and sweet. Once the cups are ready and cooled, fill them with the ricotta cream. Top with fresh berries and mint leaves.