This recipe is a special guest post from Colostrum Recipe Contest Winner Patricia Self. We love Patricia's ingenuity in crafting such a realistically caramel-tasting filling in her Caramel Colostrum Chocolates. We hope you find her story about how Surthrival Colostrum healed her and her children's digestive and immune systems as inspiring as we do ~ it's why we do what we do!

My inspiration for making this was born out of my excitement after basically curing my nausea during my first trimester of pregnancy with colostrum. I couldn’t keep anything else down, so I was grateful for the colostrum. Also, several years before, colostrum was a huge part of healing mine and my children’s digestive and immune system issues. My oldest son was such a picky eater...but he LOVED SurThrival Colostrum, he called it “cake”. He especially liked it when I mixed it with honey and coconut oil, which tasted just like caramel.

Caramel Filling:

1/2 cup Coconut oil (melted but not too hot)
1/4-1/2 cup raw Coconut nectar/raw, Honey or Maple syrup
1/4-1/2 cup Surthrival Colostrum powder
1 tbsp raw Cacao powder
1 tsp raw Cinnamon powder

Chocolate Coating:

1/4 cup Coconut oil
1/2 cup Cacao butter
Stevia sweetener to preferred sweetness
1/2-1 tsp Peppermint extract
1 tsp raw Vanilla powder


Blend caramel filling ingredients and pour into candy molds or ice cube trays. Place in freezer for 10 min until well-formed. Melt coating ingredients on low heat.

Remove caramel pieces from mold and dip in melted coating 1-3 times (to desired thickness) returning to freezer between dips on parchment paper. Store in freezer for best results. Enjoy with your favorite fermented beverage.