Cottage Cheese Truffles

You may have seen cottage cheese having its moment lately, and rightfully so. This humble dairy staple is packed with complete protein, gut-supporting probiotics, and bioavailable calcium, making it a powerhouse for energy, metabolism, and bone health.

And when blended into these chocolate truffles? It disappears beneath a silky cloak of cacao, raw honey, and shredded coconut, transforming into something rich, smooth, and indulgent, without losing an ounce of its nourishment.

And the real secret? Our beef organ powder. A source of essential vitamins, minerals, and complete protein that modern diets lack. More than just an upgrade, it’s a return to ancestral wisdom. A bite-sized way to fuel energy, skin health, and overall vitality with the most nutrient-dense ingredients nature has to offer.

Makes 12-14 truffles depending on the size

Ingredients

• 300g (1 cup) Organic cottage cheese 
• 40g (1/2 cup) Cacao powder 
• 1 tsp Vanilla extract
• 3-4 tbsp Raw honey or maple syrup (adjust to personal preference)
• 100g (1 cup) Coconut flour 
• 40g (1/2 cup) Shredded coconut (+extra for sprinkling on top)
• 1 scoop Organised
• 150g High quality dark chocolate (we used 85% cocoa, melted)

Method

1. To a food processor add the cottage cheese, cocoa powder, vanilla extract and raw honey.
2. Blitz until you have a smooth texture. Add in the coconut flour and shredded coconut. Blitz again until a dough starts to form. Add in Organised and combine everything together.
3. Roll the mixture into golf size balls and place them on a baking tray covered with parchment paper.  Place in the fridge for 30 minutes to set.
4. Using a fork dip the truffles into the melted chocolate and place them back on the baking tray.
5. Sprinkle with some shredded coconut. 
6. Transfer to the fridge for the final 30 minutes to set. Enjoy straight away or store in a airtight container in the fridge for 3-4 days.