Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 1 scoop (approx. 30g) chocolate whey or casein protein powder
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon granulated monk fruit or stevia (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond flour (for structure)
- A pinch of sea salt
- Optional: 1 teaspoon sugar-free chocolate chips for topping
Instructions
- Step 1: Blend the Base
Place the cottage cheese into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds until the mixture is completely smooth and no lumps remain. This step is crucial because the texture of the fudge depends entirely on getting the cottage cheese to a silky consistency. - Step 2: Incorporate Dry Ingredients
Add the chocolate protein powder, cocoa powder, sweetener, vanilla extract, almond flour, and sea salt to the blender. Pulse the mixture several times until the powders are fully incorporated. Scrape down the sides with a spatula to ensure every bit of chocolate is mixed in. The batter should be thick and glossy. - Step 3: Transfer and Set
Pour the mixture into a small glass meal-prep container or a silicone mold. Use a spatula to smooth the top into an even layer. If you are using toppings like chocolate chips or sea salt flakes, sprinkle them on now. Place the container in the refrigerator for at least 2 hours, or in the freezer for 45 minutes, to allow the fudge to firm up and set.
- Cook Time: 10 minutes (plus 2 hours chilling time)