• Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the fudge out easier for cutting.

  In a food processor or blender, process the cottage cheese until smooth and creamy. Scrape down the sides to ensure there are no lumps.

  To the blended cottage cheese add cocoa powder, protein powder, coconut oil and vanilla extract and blend until smooth.

  Melt the chocolate next.

  Place chocolate chips and coconut oil in medium dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Alternatively, melt the butter and chocolate chips in a small saucepan over low heat on the stove. 

  Transfer the cottage cheese mixture to a bowl, add melted chocolate and mix until combined and smooth.

  Pour the fudge mixture into the lined pan, smoothing out the top with a spatula or back of a spoon.

Optional Peanut Butter Swirl Topping 

• If you are using the optional peanut butter topping, melt the peanut butter and coconut oil together in a small dish and microwave with 15 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the peanut butter and the coconut oil together.

  Pour this mixture over the cold fudge and swirl it into the chocolate fudge with a butter knife. Garnish with chopped peanuts and flaky salt if desired.

  Refrigerate for at least 3 hours or until firm. For a firmer consistency, freeze for about 30–60 minutes.

  Once set, cut the fudge into 20 small cubes (more or less) and store it in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.

  If frozen, let defrost slightly before eating (or microwave a piece for 10 seconds if you're impatient).  :)