Line your pan: Use an 8x8-inch pan or a loaf pan for thicker pieces. Line it with parchment so you can lift the fudge out easily.

Melt the chocolate: Place the chocolate in a heat-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth. Or melt using a double boiler on the stove, stirring until glossy.

Stir in the nut butter: Add your nut butter to the warm chocolate and stir until completely blended and silky.

Add protein powder: Sprinkle the protein powder over the mixture and stir until fully incorporated. It will thicken; keep going until it’s smooth and uniform. If it’s too stiff, add 1–2 teaspoons of warm water or a splash of milk to loosen.

Adjust and flavor (optional): Add a pinch of salt or a dash of vanilla. Fold in any extras like chopped nuts if you want some texture.

Spread and smooth: Scrape the mixture into your lined pan. Use a spatula to smooth the top. If you like, sprinkle flakey sea salt on top.

Chill to set: Refrigerate for at least 1–2 hours, or until firm enough to slice. For fastest results, pop it in the freezer for 30–45 minutes.

Slice and serve: Lift the fudge out using the parchment and cut into small squares. A warm knife makes clean cuts.