Yield
16 protein bites
Ingredients
Brownie Batter Filling
1 cup (225g) low-fat cottage cheese
1 scoop (30g) chocolate whey protein powder
½ cup oat flour
¼ cup unsweetened cocoa powder
2 tbsp almond flour
2 tbsp maple syrup or honey
1 tbsp peanut butter or almond butter
1 tsp vanilla extract
Pinch of salt
2–4 tbsp mini dark chocolate chips (optional)
Chocolate Coating
150g dark chocolate (70% cocoa or semi-sweet), chopped
1 tsp coconut oil
Instructions
Blend the cottage cheese.
Blend until completely smooth and creamy.
Make the brownie batter.
Add the protein powder, oat flour, cocoa powder, almond flour, maple syrup, peanut butter, vanilla, and salt.
Blend or stir until a thick, brownie-batter consistency forms.
If it’s too soft, add 1–2 tablespoons more oat flour.
Fold in mini chocolate chips if using.
Chill.
Refrigerate for 20–30 minutes until firm enough to scoop.
Shape.
Scoop about 1½ tablespoons of mixture and roll into balls.
Place on a parchment-lined tray.
Freeze.
Freeze for 20 minutes until firm.
Prepare the coating.
Melt the dark chocolate with the coconut oil until smooth.
Coat the bites.
Dip each chilled protein bite into the melted chocolate.
Let excess chocolate drip off before placing back on the tray.
Set.
Refrigerate for 15–20 minutes until the coating hardens.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Up to 2 months. Thaw for 10–15 minutes before eating.
Approximate Nutrition (per bite)
Calories: 110
Protein: 8g
Carbohydrates: 8g
Fat: 5g
Fiber: 2g
Tips for the Picture-Perfect Look
Blend the cottage cheese until silky smooth for the fudgy interior.
Freeze the bites before dipping so the chocolate sets into a thick, glossy shell.
Use high-quality dark chocolate with a little coconut oil for the smooth finish shown in the picture.
For an extra brownie flavor, add 1 teaspoon espresso powder or ½ teaspoon instant coffee to the batter—it enhances the chocolate without making the bites taste like coffee.