Ingredients
Units
Scale
- 250 grams cottage cheese (see note)
- 2 tablespoons cocoa or raw cacao powder
- 2 tablespoons maple syrup
- 2 tablespoons peanut butter or nut/seed butter of choice
- 1/2 teaspoon vanilla extract
- Pinch of sea salt, optional
- 1–3 tablespoons milk, as needed to blend
Instructions
- Place all ingredients in a blender and blend until very smooth and creamy, adding up to three tablespoons of milk if needed to make blending easier.
- Transfer the pudding into an airtight container and refrigerate for one hour or up to five days. (Pudding can be enjoyed immediately but is even better once it’s set up in the fridge.)
Notes
I used pressed cottage cheese but regular cottage cheese (sold in plastic tubs) will also work.
Pudding will keep in an airtight container in the refrigerator for up to five days.
- Prep Time: 5 minutes
- Chilling Time: 1 hour
- Category: Dessert, Snack
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 269
- Sugar: 19.4 g
- Sodium: 394.6 mg
- Fat: 12.1 g
- Saturated Fat: 3.8 g
- Carbohydrates: 26.5 g
- Fiber: 2.8 g
- Protein: 17.9 g