Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 1/2 cup vanilla or chocolate whey/casein protein powder
- 1 1/2 cups oat flour (blend rolled oats until fine)
- 2 tablespoons natural peanut butter or almond butter
- 1 tablespoon maple syrup or honey (optional, for extra sweetness)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini dark chocolate chips
- A pinch of sea salt
Instructions
- Step 1: Blend the Cottage Cheese – Place the cottage cheese into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy, resembling the texture of thick Greek yogurt. This step is crucial to ensure your bars do not have any lumps and taste like a smooth fudge or cookie dough.
- Step 2: Combine the Wet Ingredients – Transfer the blended cottage cheese into a medium-sized mixing bowl. Stir in the peanut butter, maple syrup (if using), and vanilla extract. Whisk these together until the nut butter is fully incorporated into the creamy base.
- Step 3: Incorporate the Dry Ingredients – Slowly fold in the protein powder, oat flour, and sea salt. Use a sturdy spatula to mix everything together. The dough should be thick and slightly tacky. If the mixture feels too wet, add an extra tablespoon of oat flour; if it is too dry, add a splash of almond milk. Once combined, fold in the mini chocolate chips.
- Step 4: Press into the Pan – Line a standard loaf pan or a small square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Transfer the mixture into the pan and press it down firmly with your hands or the back of a spoon to create an even layer. You want the surface to be flat and compressed.
- Step 5: Chill and Set – Place the pan in the freezer for at least 30 to 45 minutes to allow the bars to firm up. Once they are solid, lift them out of the pan using the parchment paper edges. Use a sharp knife to slice the block into 8 equal bars.
- Cook Time: 15 minutes