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Blend: Add 1 cup cottage cheese, 1 cup Greek yogurt, 2 large eggs, ½ cup unsweetened cocoa powder, ½ cup maple syrup or honey, ½ cup oat flour or almond flour, 2 tsp vanilla extract, and 1 tbsp ground coffee to a blender.
Blend smooth: Blend until completely smooth, stopping to scrape down the sides as needed.
Pour: Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.
Bake: Bake at 325°F (165°C) for 45–50 minutes, until the edges are set and the center is still soft and slightly jiggly.
Chill: Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.