Beyond the Bite Salted Caramel Fudge

(Serves 4-6)

  • 1/4 cup Tinstar Food's brown butter ghee (or) non hydrogenated palm shortening  for AIP
  • 1/4 cup coconut oil
  • 1/4 cup Vital Protein's collagen powder
  • 2 tbsp maple sugar (or) stevia for Keto
  • 1 1/2 tsp maca powder (omit for AIP)
  • 1 1/2 tsp vanilla powder 
  • 1 tbsp coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp sea salt


  • In a food processor, puree the first six ingredients together until smooth.
  • Next, either pulse in the shredded coconut until broken down (or) mix it in by hand to keep it in shredded form.
  • Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.

Recipe Notes

To make low-FODMAP, omit coconut flour and shredded coconut.

Sprinkle with more sea salt for garnish.