I remember the first time I decided to blend cottage cheese and cocoa powder, my kitchen filled with a skeptical curiosity. Could something so simple, so seemingly wholesome, really satisfy my deep, unrelenting chocolate cravings? The moment I scooped the silky, dark mixture into its dish, I was hopeful. A few hours later, after that first impossibly rich, fudgy, and shockingly creamy bite, I actually did a little happy dance by the fridge. This recipe was a revelation—a decadent treat that felt like a secret victory. It’s become my go-to for when I need a chocolate fix that loves me back, and I’m so excited to share it with you.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat, well drained)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup honey or pure maple syrup
- 1/4 cup smooth almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
- Optional for topping: a sprinkle of flaky sea salt or chopped nuts
The cottage cheese is the star, and draining it well is non-negotiable—I squeeze mine in a clean kitchen towel to get out every drop of excess moisture, which guarantees the creamiest, not-watery, texture. For the cocoa, use a good-quality unsweetened cocoa powder; it’s the main flavor, so don’t skimp. I’ve tested this with both honey and maple syrup, and while honey gives a slightly thicker set, maple syrup offers a wonderful deep flavor. The nut butter is my secret for that authentic fudge mouthfeel and to help it set; it also adds a subtle, delicious depth. Don’t skip the salt and vanilla—they make the chocolate flavor pop in a way that will have people asking, “What’s really in this?”(See the next page below to continue…)