Ingredients
- 16 oz Cottage Cheese
- 1/4 cup Cashew Butter
- 3 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder
- 1 tsp Vanilla Paste Or extract
- 2 Tbsp Mini Chocolate Chips Semi-Sweet, Optional
- 1/4 cup Cashew Butter Or peanut butter (or 1/2 of each!)
- 3 Tbsp Vanilla Protein Powder
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Mini Chocolate Chips Semi-Sweet
- 1/2 tsp Pure Vanilla Extract
Instructions
- Blend cottage cheese ingredients, minus chocolate chips, together until smooth, scraping the sides as needed
- Fold in mini dark chocolate chips
- Optionally, fill the bottoms of your storage jars (6oz I find work best) with crushed gluten free graham crackers
- Pour cottage cheese mousse overtop
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Mix cookie dough ingredients together, roll into balls, add to mousse, and enjoy!