Ingredients
- 16 oz Cottage Cheese
- 3 tbsp Almond Butter
- 1/4 cup Medjool Date Syrup
- 1/3 cup Chocolate Protein Powder save $ with code colleenF10
- 2 tbsp Black Cocoa Powder
- 1 tsp Vanilla Extract
Cherry Compote
- 1 cup frozen cherries
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tbsp arrowroot flour + 2 tbsp water
Instructions
- Blend cottage cheese ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottoms of your storage jars with crushed gluten free chocolate cookies (I like Simple Mills)
- Pour cottage cheese mousse overtop
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Make cherry pie filling by combining cherries, lemon juice, and pure maple syrup in a sauce pan
- Heat over low-med heat until just slightly starts to boil
- Mix arrowroot and water together in a separate bowl
- Once the cherry mix is warm, add the arrowroot mixture and stir
- It will thicken right away
- Pour overtop chilled cheesecake jars, and enjoy!
- Even with the cherry topping these can be stored in the airtight container in the fridge up to 3 days
Notes
THESE are the storage jars I use for my cottage cheese mousse recipes!