This healthy truffle recipe uses cottage cheese and cocoa for a creamy center, dipped in chocolate for a satisfying, low-sugar dessert or snack.

1 cup plain cottage cheese

3 tablespoons maple syrup (or honey)

¾ cup cocoa powder

¾ cup chocolate chips (dark, milk, or semi-sweet)

1 teaspoon coconut oil

Flaky sea salt for sprinkling

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In a food processor, blend cottage cheese until completely smooth.

Add maple syrup and cocoa powder. Blend again until smooth and fully incorporated.

Transfer the mixture to a container, cover, and refrigerate for at least 4 hours or overnight.

Once firm, scoop about 2 teaspoons of the mixture and roll into balls. Place on a parchment-lined plate.

Freeze the truffle balls for 30 minutes to 1 hour until solid.

Melt chocolate chips and coconut oil together over low heat, stirring until smooth.

Dip each chilled truffle into melted chocolate, coating completely. Return to parchment-lined plate.

Sprinkle with flaky sea salt while the chocolate is still wet.

Freeze truffles for another 30–60 minutes, until the chocolate sets.

Add 1–2 tablespoons of cocoa powder if the mixture is too soft.

Swap maple syrup for honey, agave, or date syrup.

Top with crushed nuts or coconut flakes instead of sea salt.