- 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
- 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
- Take chocolate out of the fridge and scoop into balls with a 2 tsp. small cookie scooper
- In a small non-stick saucepan, melt one Hu Cashew Butter + Raspberry Jelly bar and fold in 2 tablespoons organic coconut oil
- Pour organic unsweetened coconut shavings in a small bowl
- Fully coat chocolate balls with melted raspberry chocolate, roll in organic shredded coconut and place on small baking tray
- Refrigerate truffles until the chocolate shell has hardened (approximately 30 minutes)
- Enjoy or start a snowball fight in your kitchen
