Lay your Flatouts out and cover one side of each with almond butter. Divide the dried cranberries and cereal between the four wraps, then place the banana at the edge of the Flatout laying across the width of the wrap. Starting at one end, wrap the banana up along the length of the Flatout. Continue with the 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 an hour.
Meanwhile, mix the chocolate and coconut oil in a microwave safe dish and microwave on 50% power in 30 second intervals until fully melted, stirring every 30 seconds.
Dip the pops into the chocolate cut side down and then without turning it up right (unless you like streaks) place it over another bowl to sprinkle the chocolate with hemp hearts, pistachios and cranberries.
Enjoy right away or put the roll-ups back into the freezer to pull out to eat throughout the week.