Line a 9 x 9 deep baking pan with baking paper and very lightly dust with coconut flour.
In a large mixing bowl, combine the coconut flour, protein powder, sea salt and chopped nuts and mix very well. Very slowly add coconut or almond milk until mixture is no longer crumbly but still very firm.
Transfer the fudge base to the pan and using your hands, press firmly until an even layer is formed.
For the Paleo frosting
Using a blender or food processor, and puree until smooth. Top the fudge base with a thick layer and use a spoon to ensure a smooth look. Lightly top with extra shredded coconut. Refrigerate for 2 hours or overnight.
For the Vegan protein frosting
Add 2 scoops of protein powder in a small bowl and slowly add almond or coconut milk until a very thick 'frosting' is formed- Spread over the fudge base and top with shredded coconut and refrigerate for 2 hours or overnight.
Coconut flour differs brand by brand- When adding the milk, do it tablespoon at a time. Based on some readers, some have used as little as 1/4 cup whereas others had to use an extra full cup- That's dependent as well as which protein powder you use. If your protein powder isn't sweetened, add granulated sweetener of choice- Monk Fruit (by Norbu) is paleo friendly. If you do not have any dietary restrictions, I would recommend using Casein protein powder for both the fudge base and the protein frosting.