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Blend the Cottage Cheese: In a food processor or blender, process the cottage cheese until smooth and creamy. Scrape down the sides to ensure there are no lumps.
To the blended cottage, add cocoa powder and coconut oil. And blend until smooth. This step is optional (read recipe notes)
Melt the Chocolate: Chop the dark chocolate into small pieces for easier melting. Melt it using a double boiler (a heatproof bowl over a pot of simmering water) or microwave in 30-second intervals, stirring each time until fully melted.
Combine: Transfer the batter to a bowl, add melted chocolate and mix until combined and smooth.
Pour into a Mold: Line a 8-inch (20cm) square baking dish with parchment paper. Pour the fudge mixture into the dish, smoothing out the top with a spatula.
Chill and Set: Refrigerate for at least 3 hours or until firm. For a firmer consistency, freeze for about 30–60 minutes. Slice and Serve