• In a food processor, process cottage cheese until it is smooth. Scoop out into a mixing bowl and add almond and coconut flour, chocolate chips, honey, protein powder and vanilla and stir until well combined.

  If mixture is too wet, add more almond or coconut flour or if too dry add a spoonful or two of any milk or water.

  Line a baking sheet with parchment paper or use a silicon baking mat.

  Use a cookie scoop to create around 12 (more or less) even 1-2 tablespoon sized portions and roll them into balls.

  Place in refrigerator for 30 minutes to firm up and set so they don’t fall apart when you dip them in the melted chocolate.

   

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the protein balls and after checking they are firm and set, skewer each ball or use 2 forks to hold each one and dip into the melted chocolate, rolling around until fully coated then place on a rack to dry.

  Or hold each ball over the melted chocolate and spoon it over letting the excess drip back into the bowl.

  If you have leftover chocolate, dip twice for extra coating or simply drizzle it over the balls.

  Add any toppings while the chocolate is still wet so it sticks.

  Put the bars into the freezer for at 30 minutes for chocolate to set.

  Store covered in the fridge for up to 3-5 days or freezer for up to 3 months.

  Tips and Tricks

  Use more or less sweetener according to taste.

  Add any of your favorite cookie dough mix-ins. Try milk or white chocolate chips, caramel bits, chopped up candy bars, nuts, sprinkles, or mini M&Ms.