Place the cottage cheese, sweetener, vanilla extract, and sea salt into a high-speed blender or food processor. Blend on high for 1 to 2 minutes until the mixture is completely smooth and no lumps remain. This is the most important step to ensure your fudge has a silky texture rather than a grainy one.

Add the cocoa powder and protein powder to the blender. Pulse the mixture several times until the powders are fully incorporated. Be careful not to over-blend at this stage, as some protein powders can become “foamy” if agitated too much. The consistency should be thick, sticky, and glossy.

Line a small loaf pan or airtight container with parchment paper. Pour the fudge mixture into the pan and smooth the top with a spatula. Sprinkle your optional toppings like chocolate chips or sea salt over the top. Place the container in the freezer for at least 2 hours to set.

Once the fudge is firm, lift it out of the container using the parchment paper edges. Use a sharp knife to slice the fudge into squares. Serve immediately or return the squares to the freezer for long-term storage.