Ingredients:

  • 1 cup (225g) full-fat cottage cheese (4% milkfat)
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (144g) super-fine almond flour
  • 0.5 cup (60g) vanilla protein powder
  • 0.25 tsp (1.5g) sea salt
  • 0.33 cup (60g) mini dark chocolate chips

Instructions:

  1. Emulsify the base. Combine 1 cup cottage cheese, 3 tbsp maple syrup, and 1 tsp vanilla in the blender.
  2. Blitz until silky. Run the blender on high for 45 seconds until no visible curds remain. Note: If it’s struggling, stop and scrape the sides with a spatula.
  3. Transfer the liquid. Pour the smooth mixture into a medium mixing bowl.
  4. Sift the drys. Add 1.5 cups almond flour, 0.5 cup protein powder, and 0.25 tsp salt to the bowl.
  5. Integrate the structure. Use a stiff spoon to fold the dry ingredients into the wet until a thick, cohesive dough forms.
  6. Analyze the density. If the dough feels too sticky, add almond flour 1 tablespoon at a time.
  7. Fold in textures. Gently stir in 0.33 cup mini dark chocolate chips.
  8. Chill for stability. Place the bowl in the fridge for 30 minutes until the dough feels firm and scoopable.
  9. Final Quality Check. Taste for salt balance and adjust if needed before serving.