Place cottage cheese, peanut butter, maple syrup, and vanilla extract into a high-speed blender or food processor.

Process for 60 to 90 seconds until the mixture achieves a completely smooth, homogenous, and slightly aerated consistency.

Divide the blended mixture equally into two individual ceramic ramekins or glass jars.

In a small heat-proof bowl, combine dark chocolate chips and coconut oil.

Heat the chocolate mixture in a microwave at 50% power in 20-second intervals, stirring between each, until fully melted and emulsified.

Pour the melted chocolate over the surface of the cottage cheese mixture, tilting the containers to ensure an even coating.

Immediately sprinkle the crushed roasted peanuts over the liquid chocolate layer.

Place the containers in the refrigerator for a minimum of 2 hours to allow the chocolate shell to set and the protein base to firm.