A candy bar/cheesecake mash-up that’s chock-full of protein? Yes, please!
There are days when I’m running around doing ten things at the same time, and my stress levels are sky-high. Take Wednesdays, for example. Between writing, testing recipes, taking the kids to soccer practice and gymnastics, doing the laundry, making sure the dog is walked, and volunteering at the local animal shelter, it’s a miracle I get five minutes to myself to catch my breath. So when I do, you better believe I’ll be treating myself to something delicious that also helps to keep me going. Like this high-protein snack—a little invention I concocted with a few simple ingredients I had on hand.
While growing up, one of my favorite candy bars was Almond Joy. That combination of chocolate and a chewy layer of coconut is just so irresistible. But having candy bars as a pick-me-up probably isn’t the best idea. Luckily, this recipe merges the taste of Almond Joy with the texture of a decadent cheesecake in a high-protein snack that’s as satisfying as it is delightful to eat. If you ask me, this is so much better than driving to the nearest café and ordering one of those sugar-laden coffees. I’m sure you’ll love this recipe just as much as I do!
Is This Almond Joy “Cheesecake” Healthy?
This recipe is made with low-fat cottage cheese (which is high in protein and a great source of calcium) and almond butter (a source of healthy fats). Choose a protein powder with no added sugar and simple ingredients. Bear in mind that the recipe is caloric and high in fat, so it’s best not to indulge too often.
Why You’ll Love This Recipe
The creamy texture of cheesecake combined with the flavors of a classic candy bar is just one of the many reasons you’ll love this treat! If you’re looking for an irresistible way to add more protein-packed, calcium-rich cottage cheese to your diet, this recipe has you covered. It takes just 10 minutes of prep, so you can whip it up whenever a craving for a sweet and satisfying snack strikes.
With your food processor doing all the mixing, cleanup is a breeze—you just have one bowl to wash! And if you’d rather not turn on the oven to toast the coconut, no problem. You can toast it on the stovetop in a hot pan, or skip toasting altogether.
Best of all, this recipe is easily scalable. Double or triple the batch for future snacking—or for sharing, if you’re feeling generous!
How To Make Ahead And Store
You can store the dessert in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Put it in the refrigerator to thaw until it’s just slightly softened and easy to spoon.
Serving Suggestions
Want more protein-centered snack and dessert suggestions? Try Cookies-And-Cream Paleo Protein Bars, Funfetti Protein Cookies, and Peanut Butter-Banana Protein Bars.
Ingredients
- 1/2 cup low-fat cottage cheese
- 1/2 scoop chocolate casein protein powder
- 1/4 teaspoon pure stevia (or sweetener of choice), to taste
- 2 tablespoons natural almond butter
- 1 tablespoon unsweetened coconut flakes
Instructions
- In a small food processor, blend the cottage cheese, protein powder, sweetener and 1 tablespoon of almond butter. I always layer them in that specific order, as I find it blends the best that way.
- Process until well mixed and the cottage cheese is creamy and smooth. Note that the mixture is very thick, so you will have to stop the food processor and scrape down the sides a few times.
- Transfer the mixture into a small bowl and place into the freezer for 30 minutes to 1 hour to let it set up a little
- While it chills, spread the coconut flakes onto a small baking sheet and toast them in a 400-degree Fahrenheit oven until light golden brown, about 1 to 2 minutes.
- Once the cheesecake has set, top it with the remaining tablespoon almond butter and toasted coconut flakes. DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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