Ingredients
Equipment
Method
- Place the cottage cheese in a fine-mesh sieve over a bowl or sink. Press gently with the back of a spoon to remove excess liquid. Avoid pressing out too much moisture, as the mixture should remain creamy enough to blend.
- Transfer the drained cottage cheese to a food processor or a tall jug suitable for a stick blender. Blend on high for approximately 60 seconds until completely smooth, thick and glossy. Stop halfway through to scrape down the sides so no curds remain.
- Transfer the smooth cottage cheese to a mixing bowl. Stir in the maple syrup and vanilla extract. Gradually add the almond flour, mixing until the dough becomes thick and scoopable. Use the full 60 g if needed, adjusting gradually according to the moisture remaining in the cottage cheese.
- Add the dark chocolate chips and gently fold them through the cookie dough using a silicone spatula until evenly distributed. Do not blend the chocolate chips in the food processor, as they should remain in distinct pieces.
- Cover the mixing bowl or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to allow the almond flour to absorb moisture and the mixture to firm up.
- Divide the chilled cookie dough into four portions and serve cold in small bowls or ramekins. The mixture should be thick enough to scoop with a spoon. Keep any leftovers refrigerated.
Notes
Cottage cheese: Use plain, full-fat cottage cheese for the intended creamy texture. Drain off excess whey before blending. A low-fat product may produce a looser result.
Blending: Blend until absolutely smooth. A stick blender works well in a narrow, tall container if a food processor is unavailable.
Almond flour: Finely ground almonds are suitable. Add them gradually, as the amount required for a scoopable consistency depends on how thoroughly the cottage cheese has been drained.
Chocolate: Dark chocolate chips balance the sweetness of the maple syrup. Fold them in after blending to preserve their texture.
Storage: Keep refrigerated in an airtight container for up to four days, subject to the cottage cheese's use-by date. Freezing is not recommended because the dairy mixture may become grainy when thawed.
Nutrition: Estimated per serving for four equal portions. Calculations use 250 g full-fat cottage cheese, 60 g ground almonds, approximately 40 g maple syrup, 5 ml vanilla extract and 40 g dark chocolate chips. Minor whey loss during draining is not separately deducted.
Cost: Estimated total recipe cost in euros for Ireland, prorating the ingredient quantities rather than charging for whole packages. Based on a full-fat cottage cheese equivalent, ground almonds, maple syrup, vanilla extract and dark chocolate chips.
Serving size: The source recipe does not specify a yield; four dessert portions are assumed for the nutrition calculation.
