Healthy Almond Joy “Cheesecake”

1. In a small food processor (I use my Magic Bullet), combine the cottage cheese, protein powder, sweetener of choice and 1 tablespoon almond butter. I find it works best to layer them in that order, starting with the cottage cheese and ending with the almond butter.
2. Blend until everything is completely mixed and the cottage cheese has become nice and smooth. It is quite thick, so it may get stuck in the food processor, and you may have to stop and scrape the sides down multiple times until it’s creamy.
3. Scoop out into a small bowl and place into the freezer for 30 minutes – 1 hour to let it get nice and firm.
4. While the “cheesecake” chills, spread the coconut flakes onto a small baking tray and toast them in a 400ºF oven until they turn a light golden brown, about 1 -2 minutes. They burn quickly, so keep a close eye on them!
5. Top with remaining 1 tablespoon almond butter (optional) and toasted coconut flakes and eat!

Notes:
I prefer to use casein protein powder over whey, as it is thicker, but whey will be just as yummy!
You can use only 1 tablespoon almond butter if you want to make this even lighter, but it’s much better with 2!
You can also eat it immediately; I just think the texture is closer to cheesecake once it chills and firms up.