INGREDIENTS
1 cup 4% milkfat small curd cottage cheese
6 tablespoons maple syrup, or to taste
3 tablespoons unsweetened cocoa powder
3 tablespoons quick oats
1 tablespoon almond butter
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
1 pinch salt, or to taste
1 cup blanched superfine almond flour
5 tablespoons semisweet chocolate chips
INSTRUCTIONS
Place cottage cheese, maple syrup, cocoa powder, oats, almond butter, vanilla, espresso powder, and salt into the cup of a high-speed blender. Blend until ingredients are smooth. Add almond flour to blender and blend until combined. Pulse if necessary to prevent warming the mixture.
Pour batter into a bowl and fold in chocolate chips. Serve immediately, or cover and keep stored in the refrigerator for up to 5 days.
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