Place the cottage cheese into a high-speed blender or food processor. Blend on high for 60 to 90 seconds until the texture is completely smooth and liquid. There should be zero lumps remaining. This step is crucial because it transforms the curds into a silky cream that mimics the texture of traditional fudge.

Pour the blended cottage cheese into a medium mixing bowl. Add the protein powder, cocoa powder, almond butter, monk fruit sweetener, vanilla extract, and sea salt. Use a spatula to fold the ingredients together until a thick, dough-like consistency forms. If the mixture is too wet, add another tablespoon of protein powder. If it is too dry, add a teaspoon of almond milk.

Line a small airtight container or a mini loaf pan with parchment paper. Transfer the chocolate mixture into the container and press it down firmly with the back of a spoon to create an even layer. Sprinkle the sugar-free chocolate chips on top if desired. Cover the container and place it in the refrigerator for at least 2 hours, or in the freezer for 30 minutes, until the fudge is firm enough to slice.