Cottage Cheese Cookie Dough

# Components:

01 - 1 cup cottage cheese, full-fat or low-fat

02 - 2 tablespoons almond butter or peanut butter

03 - 3 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

05 - 1/8 teaspoon salt

06 - 1/2 cup almond flour or oat flour

07 - 1/3 cup mini dark chocolate chips

08 - 2 cups mixed fresh fruit, such as strawberries, apple slices, banana, or grapes

01 - In a food processor or high-speed blender, blend the cottage cheese until smooth and creamy.

02 - Add the almond butter, maple syrup, vanilla extract, and salt to the blended cottage cheese. Blend until well combined.

03 - Add almond flour or oat flour and pulse until fully incorporated and the mixture achieves a cookie dough texture.

04 - Transfer the dip to a medium bowl and stir in the mini chocolate chips using a spatula until evenly distributed.

05 - Serve immediately with fresh fruit, or refrigerate for 30 minutes for a firmer texture.

01 -

It tastes like dessert but delivers real protein, so you can eat it without the guilt spiral.
Ten minutes from fridge to serving means you can throw it together while people are still arriving.
Everyone eats it, from the fitness obsessed to the skeptics who don't believe healthy food can taste good.

02 -

Don't skip blending the cottage cheese first, or you'll bite into grainy pockets that feel like eating wet sand, which I learned the hard way.
If your dip seems too thin after blending, it's usually because your cottage cheese was wetter than expected; let it sit in a fine strainer for a few minutes before starting over.

03 -

Chill the dip for 30 minutes before a party and it holds together better when people are dipping constantly, which matters when you're feeding a crowd.
Make it the morning of rather than the night before because the texture stays fluffier and the chocolate chips taste fresher.