Peanut Butter Cottage Cheese Bites (Printable Version)

Creamy peanut butter and cottage cheese bites with dark chocolate coating, perfect frozen treats.

# What You’ll Need:

→ Filling

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup natural peanut butter, creamy or crunchy

→ Chocolate Coating

05 - 1 cup dark chocolate chips or chopped dark chocolate, at least 60% cacao
06 - 1 tablespoon coconut oil

→ Optional Toppings

07 - 2 tablespoons crushed roasted peanuts
08 - Pinch of flaky sea salt

# Step-by-Step Guide:

01 - Line a 12-cup mini muffin tin with silicone or paper liners.
02 - In a food processor or blender, combine cottage cheese, honey or maple syrup, and vanilla extract. Process until completely smooth and creamy.
03 - Add peanut butter to the blended mixture and process until fully combined.
04 - Spoon the mixture evenly into the muffin cups, filling each about three-quarters full. Smooth the tops with the back of a spoon.
05 - Freeze for 1 hour, or until the mixture is firm to the touch.
06 - Combine chocolate chips and coconut oil in a heatproof bowl set over a saucepan of simmering water using a double boiler method, or microwave in 30-second intervals, stirring after each interval until smooth.
07 - Remove the frozen bites from the freezer. Spoon melted chocolate over each bite, spreading to cover the tops completely.
08 - Sprinkle with crushed peanuts and sea salt if desired.
09 - Return the bites to the freezer for at least 1 additional hour, until the chocolate coating is set.
10 - Once fully frozen, remove from muffin tin and transfer to an airtight container for storage in the freezer. Allow 3 to 5 minutes at room temperature before serving.

# Additional Tips::

01 -
  • They taste like decadent peanut butter cups but won't leave you feeling sluggish afterward.
  • Seriously easy to make—just blend, freeze, coat with chocolate, and walk away.
  • The cottage cheese trick keeps them creamy without any weird aftertaste once you know the secret.
02 -
  • Don't skip blending the cottage cheese until it's completely smooth—grainy cottage cheese will make these feel chalky instead of creamy, and that's the whole point.
  • Coconut oil in the chocolate is non-negotiable if you want to spread it smoothly; chocolate alone will harden too fast and crack when you try to coat them.
03 -
  • Use a mini ice cream scoop for the filling if you have one—it ensures every bite is roughly the same size and fills your muffin cups more evenly than a spoon.
  • If your cottage cheese seems watery, drain it briefly in a fine-mesh strainer before blending to prevent the filling from becoming too wet and refusing to freeze properly.
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