Place the cacao butterin a sauté pan over low heat and stir until fully melted.

Remove from heat and add nut butter and sweetener. Using a wire whisk, stir briskly until ingredients are fully incorporated.

Use a small spoon to transfer the melted chocolate into festive candy lollipop molds and insert lollipop sticks.

Place trays in the refrigerator for a minimum of 1 hour to solidify. Chocolate will remain solid and slightly soft at room temperature.

For best results, keep in the refrigerator until ready to serve.

Makes 1 dozen pops

Submitted by Julie Morris | Luminberry