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Chocolate-Dipped Banana Crunch Roll-Up Pops

Makes 8 roll-up pops

What you need:

  • 4 large whole- grain wraps
  • ½ cup natural almond butter, room temperature
  • ¼ cup minced dried cherries
  • ½ cup high-fibre bran buds cereal
  • 4 large bananas
Toppings
  • ½ cup finely chopped 70% dark chocolate
  • 2 teaspoons virgin coconut oil
  • ¼ cup minced pistachios
  • ¼ cup unsweetened shredded coconut, toasted
  • 3 tablespoons hemp hearts

WHAT YOU DO:

  1. Have ready 8 ice-pop sticks. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Lay the wraps on a clean surface and spread almond butter on each wrap. Sprinkle the dried cherries and cereal evenly among the wraps on top of the almond butter. Place a banana at the bottom edge of one wrap, then roll up the banana in the wrap. Repeat with the remaining wraps.
  3. Cut each pop in half, then insert an ice-pop stick into the un-cut end of the banana. Place the pops on the baking sheet and freeze for 5-10 minutes.
Make the Toppings
  1. Meanwhile, place the chocolate and coconut oil in a heatproof bowl and place it over a small saucepan filled with 1 inch of water. Bring water to a bare simmer and let the chocolate gently melt, stirring often.
  2. Dip the pops cut side down into the chocolate and then, without turning it upright, hold it over another bowl and sprinkle the chocolate with pistachios, coconut, and hemp hearts.