CHOCOLATE-RASPBERRY SNOWBALLS

Makes 6 truffles

prep: 5 min | cook: 10 min | additional: 2.5 hrs total: 2 hrs. 45min

1. In a medium saucepan, combine 1 cup organic coconut cream, 1/4 teaspoon pure Vt. maple syrup, pinch of sea salt and a cinnamon stick and bring to a boil over low-medium heat

2. Add 1 and 3/4 cups of Hu Gems to a small mixing bowl, remove cinnamon stick, and pour hot organic coconut cream on top. Mix until fully combined and refrigerate for 2-3 hours or until hardened all the way through

3. Take chocolate out of the fridge and scoop into balls with a 2 tsp. small cookie scooper

4. In a small non-stick saucepan, melt one Hu Cashew Butter + Raspberry Jelly bar and fold in 2 tablespoons organic coconut oil

5. Pour organic unsweetened coconut shavings in a small bowl

6. Fully coat chocolate balls with melted raspberry chocolate, roll in organic shredded coconut and place on small baking tray

7. Refrigerate truffles until the chocolate shell has hardened (approximately 30 minutes)

8. Enjoy or start a snowball fight in your kitchen