Line a 4x8 inch loaf pan with parchment paper, ensuring overhang on the sides for easy removal.

In a large microwave-safe bowl, combine the sugar-free cookie butter and refined coconut oil.

Heat the mixture in 30-second intervals until fully liquified and whisk until smooth.

Add the monk fruit sweetener and sea salt to the liquid base, stirring until the sweetener is dissolved.

Sift in the protein powder to prevent clumping and fold into the wet ingredients using a silicone spatula.

Add the almond milk one tablespoon at a time, mixing until a thick, uniform paste forms that pulls away from the sides of the bowl.

Transfer the mixture to the prepared loaf pan and press firmly into an even layer using the back of a spoon.

Place the pan in the freezer for 60 minutes or until the fudge is completely firm to the touch.

Lift the fudge out using the parchment paper and slice into 12 uniform squares using a sharp, warmed knife.

Store the fudge in an airtight container in the refrigerator to maintain texture.