Lay your wraps out and cover one side of each with nut butter.
Divide the dried fruit and cereal between the four wraps, then place the banana at the edge of the wrap laying across the width of the wrap.
Starting at one end, wrap the banana up along the length of the wrap. Continue with remaining wraps.
Cut the wraps in half to yield two "pops," then insert a popsicle stick into the un-cut (the jagged open) end of the banana.
Place the pops on a baking tray lined with a silpat or parchment paper and freeze for a few minutes as you prepare the chocolate.
Meanwhile, mix the chocolate and coconut oil in a microwave-safe dish and microwave on 50% power in 30 second intervals until fully melted. Stir every 30 seconds.
Dip the pops into the chocolate cut side down and then, without turning it up right, place it over another bowl to sprinkle the chocolate with toppings.
Enjoy right away or put the roll-ups back into the freezer to pull out and eat during the week.
