Place the cottage cheese, cocoa powder, maple syrup, and vanilla extract into a high-speed blender or food processor.

Process the mixture for approximately 60 to 90 seconds until the texture is perfectly smooth and airy.

Transfer the blended chocolate base to a medium mixing bowl.

Gently fold in half of the fresh raspberries, slightly crushing them with a spatula to release juices.

Top with the remaining raspberries and mini dark chocolate chips.

Refrigerate for at least 15 minutes before serving to achieve a firmer, chilled consistency.