In a medium bowl, melt the coconut oil and honey in a microwave.
While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few little chunks remaining, so don't pulverize them.
Once the coconut oil is melted, add in the mashed raspberries, Chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.
Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about an hour until hardened.
Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
* I like my fudge quite sweet, so I prefer 1/2 cup, if you like it darker you might want 1/3. Just sweeten to taste before freezing.** you can omit this and use all cocoa powder too, you just may need to make it sweeter!Store fudge in an air-tight container in the refrigerator. Best eaten after the fudge has been at room temp for a few mins.