Add cottage cheese, maple syrup, and vanilla extract to a food processor or blender. Blend until the mixture is completely smooth with no lumps—this creates the creamy foundation for your bites. Transfer the blended mixture to a medium mixing bowl.

Add the almond flour, oat flour, and salt to the bowl with the blended cottage cheese mixture. Stir everything together until just combined—the mixture will be thick and slightly crumbly. I like to use a sturdy wooden spoon and work from the bottom of the bowl to ensure all the dry ingredients are fully incorporated without overmixing.

Gently fold the chocolate chips into the dough mixture until evenly distributed. Cover the bowl and refrigerate for at least 30 minutes—chilling makes the dough much easier to roll into bites and helps them hold their shape better. I find that chilled dough is far less sticky and more pleasant to work with.

Remove the chilled dough from the refrigerator. Using your hands or a small cookie scoop, portion the dough into 16-18 equal-sized balls, rolling each one gently between your palms to create a smooth sphere. Place the finished bites on a parchment-lined plate or container.

Refrigerate the bites for at least 1 hour before serving to firm them up completely. Store them in an airtight container in the refrigerator for up to 5 days. These bites are best enjoyed cold straight from the fridge, where they have a firm, truffle-like texture.