Cottage Cheese Protein Balls (Print Version)
# Ingredients:
→ Protein Base
01 -
1 cup full fat cottage cheese (2-4% recommended)
02 -
¼ cup vanilla protein powder
→ Dry Ingredients
03 -
1 ½ cups almond flour (or heat-treated all-purpose flour for smoother texture)
04 -
1 ½ cups chocolate chips, divided (1 cup + ½ cup)
→ Flavorings
05 -
2 Tbsp maple syrup
06 -
1 tsp pure vanilla extract
07 -
1 tsp coconut oil
# Instructions:
01 -
In a blender or food processor, blend the cottage cheese until completely smooth with no lumps remaining.
02 -
Reserve 1 cup of chocolate chips for coating. In a medium bowl, combine the blended cottage cheese, almond flour, protein powder, maple syrup, vanilla extract, and remaining ½ cup chocolate chips. Stir until well incorporated.
03 -
Refrigerate the mixture for at least 30 minutes to allow the dough to firm up and become more workable.
04 -
Line a baking sheet with parchment paper. Use a cookie scoop to portion the mixture evenly, then roll into balls with clean hands.
05 -
Place the formed protein balls onto the prepared baking sheet and freeze for at least 20 minutes until firm.
06 -
Place the reserved 1 cup of chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave at 15-second intervals, stirring after each interval, until completely melted and smooth.
07 -
Dip each frozen protein ball into the melted chocolate, ensuring complete coverage, then place back onto parchment paper.
08 -
Refrigerate the chocolate-coated protein balls until the chocolate hardens completely, approximately 15-20 minutes.
# Notes:
01 -
These protein balls can be stored in an airtight container in the refrigerator for up to 5 days.
02 -
For a firmer texture, store in the freezer and allow to thaw slightly before serving.