Ingredients:

  • 1 cup (225g) low-sodium cottage cheese
  • 2 tbsp (40g) pure maple syrup
  • 1 tsp (5ml) pure vanilla bean paste
  • 1 pinch flaky sea salt
  • 1 cup (96g) fine-blanched almond flour
  • 1/2 cup (45g) certified gluten-free oat flour
  • 1/3 cup (60g) mini dark chocolate chips

Instructions:

  1. Place the low-sodium cottage cheese, maple syrup, vanilla bean paste, and sea salt into a high-speed blender or food processor.
  2. Process on high for 45–60 seconds until the curds are completely pulverized and the mixture reaches a silky, liquid consistency.
  3. Transfer the blended mixture into a medium mixing bowl.
  4. Using a rubber spatula, gradually fold in the almond flour and oat flour. Continue mixing until the flours are fully incorporated and a thick, cohesive dough forms.
  5. Gently fold in the mini dark chocolate chips (and optional hemp hearts if using).
  6. Allow the dough to rest for 20 minutes (refrigerated or at room temperature) to allow the oat flour to hydrate, which creates the final 'fudge-like' texture.