Description
A no-bake, protein-packed healthy snack made with cottage cheese, cocoa, and almond flour. These fudgy brownie bites are perfect for school lunchboxes and require only 5 minutes of prep time.
Ingredients
Scale
- 1 cup (225g) cottage cheese (full-fat or 2%, small curd preferred)
- 2 tablespoons (32g) smooth peanut butter (or sunflower seed butter for nut-free)
- 1/4 cup (50g) sweetener (maple syrup, erythritol, or honey)
- 1 teaspoon vanilla extract
- 1/4 cup (20g) natural unsweetened cocoa powder
- 1/4 cup (25g) almond flour (or oat flour for gluten-free)
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips
Instructions
- Blend the cottage cheese in a high-speed blender for 60-90 seconds until completely smooth and creamy.
- Add the peanut butter, sweetener, and vanilla extract to the blender. Blend for another 30 seconds until combined.
- Transfer the wet mixture to a bowl. Add the cocoa powder, almond flour, and salt. Stir with a spatula until just combined.
- Fold in the chocolate chips, reserving a small handful for topping.
- Divide the batter evenly into a 12-cup muffin tin. Sprinkle reserved chocolate chips on top.
- Freeze the muffin tin for 15 minutes to set the shape.
- Remove from the tin and serve immediately or store in an airtight container.
Notes
Ensure cottage cheese is blended until silky smooth to avoid lumps. Do not skip the salt as it enhances the chocolate flavor. If the batter is too wet, drain the cottage cheese for 10 minutes before blending. These can be stored in the fridge for 5 days or freezer for 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 110
- Sugar: 8
- Sodium: 40
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
Keywords: cottage cheese brownies, healthy snacks, no bake, kid friendly, lunchbox ideas, high protein, gluten free options