Peanut butter cup cottage cheese truffles 🤯🍫🥜

Ingredients

• 1 cup Cottage Cheese (low‑fat, smooth)
• 1/2 cup Peanut Butter (natural, unsweetened)
• 2 tablespoons Honey (raw honey)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 cup Almond Flour (fine texture)
• 200 grams Dark Chocolate (70% cocoa, chopped)
• 1 pinch Sea Salt (flaky sea salt for finishing)

Instructions

1. Blend Base Ingredients

   Add the cottage cheese, peanut butter, honey, and vanilla extract to the blender or food processor. Blend on high until the mixture is completely smooth, stopping to scrape down the sides as needed.

   Time: PT5M

2. Incorporate Almond Flour

   Transfer the smooth mixture to a mixing bowl. Add the almond flour and stir with a spatula until a firm, cookie‑dough‑like consistency forms.

   Time: PT3M

3. Form Truffle Balls

   Portion the dough and roll between your palms to form 1‑inch balls (about 12 pieces).

   Time: PT5M

4. Arrange on Tray

   Place the rolled balls on a parchment‑lined baking tray, leaving a little space between each.

   Time: PT1M

5. Melt Dark Chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT3M

6. Dip Truffles in Chocolate

   Using a fork or small spoon, dip each truffle into the melted chocolate, allowing excess to drip back into the bowl. Return the coated truffle to the parchment tray.

   Time: PT5M

7. Add Sea Salt

   While the chocolate is still glossy, sprinkle a tiny pinch of flaky sea salt over each truffle.

   Time: PT1M

8. Set and Chill

   Place the tray in the refrigerator for about 15 minutes, or until the chocolate coating is firm.

   Time: PT15M

   Temperature: 4°C

Nutrition Facts

Calories

235

Protein

6 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g