High Protein Chocolate Cottage Cheese Fudge Squares

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If you told someone this fudge was made with cottage cheese, they’d probably blink at you.

Then they’d take a bite.

Then they’d ask for the recipe.

High Protein Chocolate Cottage Cheese Fudge Squares are rich, smooth, chocolatey, and surprisingly indulgent — but secretly packed with protein. No baking. No complicated candy thermometers. No sugar overload.

Just blend, chill, slice, and enjoy.

This is what happens when classic fudge meets modern nutrition.

Why This Recipe Works

Cottage cheese might not scream “dessert,” but here’s why it’s perfect:

High in protein
Mild in flavor
Creamy when blended
Naturally thick

When whipped smooth and combined with cocoa, chocolate, and a touch of sweetener, it transforms into a dense, creamy fudge base that firms beautifully in the fridge.

The key? Blend it until silky.

No one should detect a single curd.

Ingredients (Makes 12–16 Squares)

Base:

1½ cups full-fat cottage cheese
½ cup dark chocolate chips (70% cocoa preferred)
¼ cup unsweetened cocoa powder
¼ cup maple syrup or honey
1 scoop (about ¼ cup) chocolate or vanilla whey protein powder
1 teaspoon vanilla extract
Pinch of salt

Optional Add-Ins:

1 tablespoon peanut butter or almond butter
2 tablespoons mini chocolate chips
1 tablespoon coconut oil (for firmer texture)
Flaky sea salt for topping

Equipment Needed

Food processor or high-speed blender
8×8-inch pan (or loaf pan)
Parchment paper
Spatula

Step-by-Step Instructions

1. Melt the Chocolate

Melt chocolate chips gently:

Microwave in 20-second intervals, stirring between each
OR
Use a double boiler

Let cool slightly before blending.

2. Blend the Cottage Cheese

Place cottage cheese in a food processor or blender.

Blend for 1–2 minutes until completely smooth.

Scrape down sides as needed.

This step is crucial. The smoother it is now, the silkier your fudge will be later.

It should look like thick yogurt — not grainy.

3. Add the Remaining Ingredients

To the blended cottage cheese, add:

Melted chocolate
Cocoa powder
Maple syrup
Whey protein
Vanilla
Salt

Blend again until smooth and glossy.

If using nut butter or coconut oil, blend it in now.

The mixture should resemble thick chocolate mousse.

Taste and adjust sweetness if desired.

4. Transfer to Pan

Line your pan with parchment paper.

Pour fudge mixture into the pan.

Spread evenly with a spatula.

Optional: sprinkle flaky sea salt or mini chocolate chips on top.

5. Chill

Refrigerate for at least 2–3 hours, or until firm.

For faster setting, place in freezer for 45–60 minutes.

The fudge should feel solid but slightly soft when pressed.

6. Slice and Serve

Lift from pan using parchment.

Slice into squares with a sharp knife.

Wipe knife between cuts for cleaner edges.

Store chilled until ready to eat.

Texture & Flavor Profile

These squares are:

Dense and fudgy
Smooth and creamy
Deeply chocolate-forward
Lightly sweet
Slightly rich but not heavy

The cottage cheese disappears completely — no curds, no tang.

It tastes like real fudge with a clean finish.

Protein Breakdown (Approximate)

Entire batch: 70–90g protein
Per square (12 squares): 6–8g protein

For something that feels like candy? That’s impressive.

Tips for the Best Fudge

1. Use Full-Fat Cottage Cheese

It blends smoother and creates better texture.

2. Blend Thoroughly

Grainy texture = under-blended curds.

3. Don’t Overdo Protein Powder

Too much can make it dry or chalky.

4. Chill Fully Before Slicing

Warm fudge won’t hold shape.

5. Add Coconut Oil for Extra Firmness

Especially helpful in warmer climates.

Flavor Variations

Peanut Butter Chocolate

Swirl 2 tablespoons peanut butter into the top before chilling.

Chocolate Mint

Add 2–3 drops peppermint extract.

Mocha Fudge

Add ½ teaspoon espresso powder.

Chocolate Walnut

Fold in chopped walnuts before chilling.

Coconut Chocolate

Mix in shredded coconut and top with coconut flakes.

Double Dark

Use 85% cocoa chocolate for deeper intensity.

Make It Even Higher Protein

You can increase protein by:

Adding an extra half scoop whey
Mixing in 2 tablespoons Greek yogurt
Using high-protein cottage cheese

Just adjust sweetness and texture if needed.

Storage Instructions

Refrigerate in airtight container up to 5 days.

Can be frozen up to 2 months.

If frozen:

Let thaw slightly before eating
Texture becomes firmer and more truffle-like

Common Mistakes to Avoid

Using low-quality protein powder
→ Can create chalky aftertaste.

Skipping the parchment paper
→ Hard to remove cleanly.

Not blending long enough
→ Grainy texture.

Adding too much sweetener
→ Overpowers chocolate depth.

Leaving at room temperature too long
→ They soften quickly.

Serving Ideas

As a post-workout treat
After-dinner dessert
Mid-afternoon energy boost
Crumbled over yogurt bowls
Packed in meal prep containers

They’re portion-controlled and satisfying.

Frequently Asked Questions

Does it taste like cottage cheese?
No — once blended and combined with chocolate, it tastes like classic fudge.

Can I make it dairy-free?
Traditional cottage cheese is dairy-based, but plant alternatives may work.

Can I skip protein powder?
Yes — increase cocoa slightly and adjust sweetness.

Is this keto-friendly?
Use sugar-free chocolate and low-carb sweetener.

Why is my fudge too soft?
It needs more chilling time or a bit of coconut oil added.

When to Make This

Chocolate cravings without sugar crash
High-protein snack prep
Healthy-ish holiday treats
Simple no-bake dessert

It’s quick enough for weeknights and impressive enough for guests.

Final Thoughts

High Protein Chocolate Cottage Cheese Fudge Squares are proof that healthy swaps don’t have to feel like compromises.

They’re rich.
They’re smooth.
They’re deeply chocolatey.

And they quietly deliver protein while tasting like a proper dessert.

Blend it smooth.
Chill it firm.
Slice it clean.

Chocolate just got smarter.