Raw Lemon Poppy Seed White Chocolate

A new summertime favorite made with grated cacao butter, cashews, natural sweeteners and poppy seeds.

Raw Lemon Poppy Seed White Chocolate

1 cup grated cacao butter
0,5 cup cashew nuts (soaked)
1 tsp lemon zest
3 – 4 tbsp local organic honey (or coconut syrup or erythritol)
1 tsp vanilla extract
0,5 tsp poppy seeds

Soak cashew nuts for about 1 hour. Rinse the nuts and add to a blender. Melt the cacao butter in a warm water bath and pour also it into the blender. Add the lemon zest, honey and vanilla extract and puree into a smooth paste. Taste and add more sweetness if desired. Mix poppy seeds into the mixture with a spoon and pour the mixture into chocolate molds. Freeze for about 30 minutes. Serve and enjoy! Store in the freezer.

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