Raw Lemon Poppy Seed White Chocolates

My Mom hinted that I should make something with white chocolate and lemon soon, because it is such a delicious combination, and of course I could not resist making something of the sort.  It sounded good to me too, and tis the season for all things lemon.  I was not however in the mood to make something complicated, so I went with simple raw chocolates.

I can't go wrong making those.  When I was little my Mom and I used to buy chocolates at this one shop as a special treat and we always gravitated towards the tart citrus chocolates.  Key lime with dark chocolate and lemon with white chocolate were what we loved. One time the sales woman even asked how we could eat such tart candies but we just laughed.  I guess my love of tart citrus desserts is hereditary in my case.

For these chocolates, I kept it simple.  All you need to do is whisk together the 7 (well actually only 6 since the zest and juice both come from the lemon) ingredients, pour into a mold, chill and enjoy!  They taste simply heavenly with the smooth white chocolate and pop of lemon flavor.  The poppy seeds adding a nice little crunch.  I am a big textural person, so I love that crunch.  Do yourself a favor and make these.  They will make you think of sunshine even if it is winter where you live like it is here.

Raw Lemon Poppy Seed White Chocolates
Makes about 12

½ cup melted raw cacao butter
1/3 cup melted raw coconut butter
1/3 cup raw cashew butter
3 Tbsp raw coconut nectar or maple syrup
1 Tbsp organic lemon zest
¼ cup lemon juice
2 Tbsp poppy seeds

In the top of a double boiler, melt the cacao butter and coconut butter over low heat (being careful not to heat it above 118F degrees. Add the cashew butter, maple syrup, lemon zest and juice, and poppy seeds and heat until it is all melted together, whisking it until smooth. Pour into molds, and set in the freezer for about 30 minutes until set. Store chocolates in the refrigerator.