Ingredients:

  • 1 cup (225g) low-fat cottage cheese
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (192g) super fine blanched almond flour
  • 1/4 cup (30g) vanilla protein powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (60g) mini dark chocolate chips

Instructions:

  1. Place the 225g of cottage cheese into your blender. Note: Using a small blender cup helps keep the blades fully submerged.
  2. Add the 30ml maple syrup and 5ml vanilla extract to the cheese.
  3. Blend on high for 30-45 seconds until completely smooth and liquid. You should see zero lumps.
  4. Transfer the liquid mixture into a mixing bowl using your spatula.
  5. Whisk the 192g almond flour, 30g protein powder, and 1.5g salt in a separate small bowl. Note: Sifting the protein powder prevents stubborn clumps.
  6. Pour the dry ingredients into the liquid base.
  7. Fold the mixture together until a thick, cohesive dough forms. It will look wet at first but will tighten up as the flour hydrates.
  8. Scatter the 60g of mini dark chocolate chips over the dough.
  9. Mix gently by hand until the chips are evenly distributed.
  10. Press the dough into a container or roll it into balls for immediate serving.