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Enjoy the sweet and tangy flavors of raspberry, coconut, and rich chocolate in every bite. This gluten-free dessert is perfect for those hot summer days.
I know you’ve been there. It’s 8:00 pm, dinner is cleared away, and suddenly, you want something sweet. Now, you’ve worked hard to stay on top of your health goals.
So, it doesn’t make sense to throw it all away for a piece of chocolate.
What if I told you that there is a healthier and indulgent way to satisfy your sweet treats? These raspberry cottage cheese chocolate clusters are the perfect option when you crave something sweet.
What makes these clusters so creamy and delicious is the cottage cheese. It provides a luscious cheesecake-like texture while giving you some protein.
Pin this now to find it later
Pin ItNow, this doesn’t mean that it’s a high-protein dessert. After all, it only gives you almost 5 grams of protein per serving. But it can be a better alternative than a processed candy bar.
Ingredients and Substitutes
Cottage cheese, 4% works well, blended (1 cup) – You can also use Greek yogurt or blended silken tofu.
Raspberries, fresh or lightly crushed if large (1 cup) – Swap with any other berry like strawberries, blackberries, or blueberries.
Shredded coconut (1 1/2 cups) – Replace with finely chopped nuts like almonds or pecans if you want a crunchier texture.
Vanilla extract (1 tsp) – Substitute with almond extract or maple extract.
Honey or agave (1/4 cup) – Try using a sugar-free alternative if you want to reduce the carb content. You can also use maple syrup or date syrup for a natural sweetener alternative.
Chocolate chips (1 1/2 cups) – You can also use dark chocolate chips or dairy-free chocolate chips.
Coconut oil (1 tbsp) – Swap with butter or avocado oil.
How to Make Raspberry Cottage Cheese Chocolate Clusters
Step 1. Grab a bowl and add the cottage cheese and raspberries.
Step 2. Add the shredded coconut and agave (or honey). Mix everything thoroughly.
Step 3. Line a baking sheet or chopping board with parchment paper. Just make sure that it fits your freezer.
Scoop the mix and place it onto the baking sheet. You should end up with 10 clusters.
Place the clusters in the freezer for about 2 hours or until they are firm and set.
Step 4. Grab a microwave-safe bowl and add the chocolate chips and coconut oil. Microwave in 30-second intervals, making sure you stir each time.
When the chocolate melts, grab two forks and dip each cluster in the melted chocolate. Flip it to coat every side.
Step 5. Place them back on the parchment paper or a cooling rack.
Step 6. Sprinkle some sea salt and place the clusters in the fridge for 10-15 minutes or until the chocolate sets.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Make it keto-friendly: Swap the honey for a liquid sugar-free option. Make sure you also use unsweetened shredded coconut and sugar-free chocolate chips.
- Add some crunch: Mix in a handful of chopped almonds, pecans, or walnuts to add some texture.
- Make it dairy–free: While cottage cheese is the star, you can easily replace it with a thick, dairy-free cream cheese or very thick coconut yogurt.
- Boost the protein: Stir in a scoop of your favorite vanilla protein powder into the cottage cheese mix.
My Tips & Tricks
- Blend the cottage cheese thoroughly: Make sure you don’t skip this step! This removes the curls and creates a smooth, velvety texture.
- Use high-fat cottage cheese: Choose a 4% cottage cheese. This will prevent the clusters from becoming icy in the freezer.
- Let the clusters freeze: It’s important that you don’t rush this process. Allowing them to become solid is going to make it easier for you to dip them in chocolate.
My Storage Tips
Make sure you keep these clusters in an airtight container lined with parchment paper. You can keep them in the fridge for up to 3-4 days or in the freezer for up to 1 month.
When you want to have them, let them sit at room temperature for about 5-10 minutes to soften them a bit.
Raspberry Cottage Cheese Chocolate Clusters
Cals: 315 Protein: 4.6 Carbs: 29.4 Fat: 21.8
Ingredients
- 1 cup cottage cheese 4% works well, blended
- 1 cup raspberries fresh or lightly crushed if large
- 1 1/2 cups shredded coconut
- 1 tsp vanilla extract
- 1/4 cup honey or agave
- 1 1/2 cups chocolate chips
- 1 tbsp coconut oil
Instructions
- In a bowl, combine the cottage cheese, raspberries, shredded coconut, vanilla extract, and agave (or honey). Mix well until evenly combined.
- Line a baking sheet or chopping board with parchment paper (make sure it fits in your freezer).
- Scoop the mixture onto the parchment paper using a tablespoon, forming about 10 clusters.
- Place the clusters in the freezer for about 2 hours, until firm and set.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Using two forks, dip each frozen cluster into the melted chocolate, flipping to coat. Place them back on the parchment paper.
- Refrigerate for 10–15 minutes until the chocolate sets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
