line an 8-inch springform pan or square pan with parchment paper. add all crust ingredients to a food processor. blend until a thick, sticky dough forms that holds together when pressed. add an extra tablespoon or two of milk if needed.

press crust firmly and evenly into the prepared pan. place in the freezer while you prepare the filling. add cottage cheese to a high-speed blender or food processor and blend until completely smooth and creamy, scraping down the sides as needed.

add melted (slightly cooled) chocolate, protein powder, cocoa powder, sweetener, vanilla, and salt. blend again until thick, glossy, and mousse-like.

for best texture: continue blending or whipping for an extra 30–60 seconds to fully aerate and thicken the filling.

spread filling evenly over the crust and smooth the top. freeze for at least 4-5 hours until fully set. top with fresh raspberries before slicing. let sit at room temperature 5–8 minutes for clean cuts. store in the fridge or freezer.