1. Toss 500g of full-fat cottage cheese into a food processor.
2. Blend on high for about a minute  (depending on your machine). You want it light, fluffy, and cloud-like.
3. Add 25g cocoa powder, 5ml vanilla paste (or 10 ml vanilla essence), 45g monk fruit sugar, 10ml Nescafé coffee powder, and a pinch of sea salt.
4. Blend for 30–60 seconds until smooth and glossy.
5. Spoon or pipe into 4 individual serving bowls.  
6. Serve immediately with fresh raspberries or any other fruit and whipped cream, or chill for a firmer, scoopable texture.
7. Top with whipped cream, fresh fruit, or whatever little add-ins make you happy.
8. Dive in immediately or chill for a slightly firmer texture.
9. Do not freeze it, and use it within 3 days stored in an airtight container in the fridge.

Tips & Tricks:

1. If your cottage cheese is extra chunky, pulse a few extra seconds.
2. Use monk fruit syrup if you prefer liquid sweeteners; it blends beautifully.
3. Serve with berries for a fresh contrast.