Ingredients
Scale
Graham cracker layer:
- 9 graham crackers (full sheets)
- 4 tablespoons unsalted butter (softened)
Chocolate layer:
- 6 oz. semi-sweet chocolate (chopped (about ¾ cup chocolate chips))
- 2 teaspoons coconut oil
- Cottage cheese layer:
- 10 oz. 4% cottage cheese
- ⅓ cup creamy all-natural peanut butter (we used Smucker’s All-Natural)
- ¼ cup + 1 tablespoon honey
Toppings:
- Flakey sea salt
- Mini chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin liners. Spray generously with nonstick cooking spray.
- Prepare the graham cracker crust by processing graham crackers and butter in a food processor until crumbly.
- Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup and press down firmly.
- Bake the crust for 5 minutes at 350ºF, then let it cool.
- Prepare the chocolate layer by melting chocolate and coconut oil together.
- Scoop two heaping teaspoons of melted chocolate onto each graham cracker crust. Spread evenly and freeze for 10 minutes.
- Make the peanut butter layer by blending cottage cheese, peanut butter, and honey until creamy.
- Spoon 1.5-2 heaping tablespoons of the cottage cheese mixture onto the chocolate layer. Spread evenly and top with mini chocolate chips and sea salt.
- Freeze for at least 2 hours to firm up.
Notes
- Store in the freezer for up to 3 months.
- Any nut butter works well instead of peanut butter.
- Full-fat cottage cheese is recommended for a creamier texture.