Salted Chocolate Brownie Balls: Fudgy, No Protein Powder Needed

Salted Chocolate Brownie Balls: Fudgy, No Protein Powder Needed - TRANSFORM by Fitaz

These salted chocolate brownie balls taste like the middle of a brownie, then get dipped in dark chocolate and finished with flaky sea salt. They're made with cottage cheese, almond butter and cacao, so there's no protein powder and no baking. One batch makes 14, ready for the fridge all week.

They're the treat for 3pm, after dinner, or whenever you want something chocolatey that doesn't leave you starving 20 minutes later.

Why these salted chocolate brownie balls work

Cottage cheese is the secret, and no, you can't taste it. Blended until smooth, it turns into a thick, creamy base that makes the balls fudgy instead of dry, and it adds protein without a scoop of powder.

Almond butter and almond meal give them a rich, brownie-like texture, and cacao brings the deep chocolate flavour. The dark chocolate coating and pinch of flaky salt make them feel like a proper treat.

Total Time
2 hrs 30 mins, mostly chilling
Serves
14 balls
Dietary Notes
Gluten free, vegetarian. Contains dairy and tree nuts (almonds)

Ingredients

Utensils and materials you'll need

  • Food processor
  • Large bowl and small bowl
  • Lined tray
  • Spoon or cookie scoop

Step-by-step method

  1. Blend the base.

    Add the cottage cheese, almond butter and maple syrup to a food processor and blend for 1 to 2 minutes, until completely smooth and creamy.

  2. Mix the brownie dough.

    Pour it into a large bowl. Add the almond meal, cacao powder, vanilla and sea salt, and stir until a thick mixture forms.

  3. Scoop and chill.

    Scoop the mixture onto a lined tray. It'll be too soft to roll at first, so chill it in the fridge for 1 to 2 hours until it firms up, then roll each scoop into a neat ball.

  4. Coat and finish.

    Melt the dark chocolate in short bursts in the microwave, stirring in between, until smooth. Spoon it over each ball, sprinkle with flaky sea salt and return to the fridge to set.

Tips and swaps

  • Blend the cottage cheese properly. Any lumps left in at this stage will show up in the finished balls.
  • Don't skip the chilling. The mixture is meant to be soft at first, and the fridge is what makes it rollable.
  • Wet your hands slightly when rolling to stop the mixture sticking.
  • Want them less sweet? Use a darker chocolate, 70% cocoa or higher, for the coating.
  • Nut-free household? These aren't the one. The almond butter and almond meal are what hold them together.

Your questions, answered

Can you taste the cottage cheese?

No. Once it's blended smooth with the almond butter, maple and cacao, it just tastes rich and chocolatey.

How long do salted chocolate brownie balls keep?

Store them in an airtight container in the fridge. They're best eaten within a few days.

Can I freeze them?

Yes. Freeze them once the chocolate has set, and let them soften in the fridge for a little while before eating.

Do I need a food processor?

It's the easiest way to get the cottage cheese completely smooth. A high-speed blender also works.

Want more?

Treats that still fit your week

Take the Transform quiz to match a plan to your body and your schedule, with simple recipes, treats included, and 18-minute workouts you can do at home.
Take the quiz

Disclaimer: This article is general information, not medical advice. It's not a substitute for guidance from your doctor, and it shouldn't be used to diagnose, treat, or prevent any disease or condition. Check with your doctor before changing your diet, sleep, activity levels, or fitness routine, especially if you're pregnant, postpartum, or managing a health condition. Transform by Fitaz isn't responsible for any injury or loss connected to following advice, opinions, or recommendations in this article.

Keep reading