Pre-heat an oven to 170°C or gas mark 3 (Fan oven, 160°C)
Grease and flour the cake pop tin.
Gently melt the coconut butter in a saucepan. Add the honey.
Sift each of the flours into a separate bowl.
Add the granulated Sukrin.
Add the coconut butter and honey mix to the bowl.
Add the fruit puree and half a teaspoon of vanilla extract.
Finally, add the bicarbonate of soda and honeygar, then mix again.
Put a pan of hot water at the bottom of the oven to keep it moist.
Spoon into the cake tin and bake for 8 minutes.
Remove from the oven and leave to cool.
Make a bain marie by placing a bowl over a saucepan of boiling water.
Melt half of the cacao butter in the bain marie and add half of the cashew nuts, half of the lucuma powder, half of the sukrin melis and half a teaspoon of vanilla extract. This will make a white chocolate mix.
Dip each lolly stick into the chocolate mix and use it as a "glue" to stick the cake pops to the sticks.
Allow the lolly sticks to cool in the fridge. The cake pops will then be "glued" to the sticks.
Make up the rest of the chocolate mix, using the other half of the mixture.
Dip the cake pops into the chocolate to coat them.
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