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Strawberry Banana Roll-Ups with Chocolate Hummus

Sure, this looks like a special treat for your kids. And it is! But, it’s also filled with incredible ingredients like protein, fruit, fiber, and healthy fats. Pair these with lean meats and some fresh and crunchy vegetables and you’ve got yourself a meal you can feel good about feeding to your kids - and they’ll be happy!! These strawberry banana roll-ups are made with a super simple chocolate hummus and make a delicious after-school snack or lunch addition.
Prep Time20 mins
Total Time20 mins
Course: Breakfast, Dessert, Side Dishes, Snacks
Cuisine: Dairy-Free, Gluten-Free, Paleo
Servings: 6 roll-ups
Pin Recipe


  • 1 Package The Real Coconut Coconut Flour Tortillas (Original Flavor) - or your favorite gluten-free tortilla
  • 1 Can Chickpeas or Garbanzo Beans
  • 1/4 Cup Cocoa Powder
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons Milk - Or dairy-free alternative
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Vanilla Extract


  • Lay out the desired amount of coconut tortillas on a plate.
  • Make the chocolate hummus while the tortillas are coming to room temperature. Drain and rinse the full can of chickpeas.
  • Add chickpeas, maple syrup, oil, milk (or dairy-free alternative), cocoa powder, vanilla, and salt to a blender or food processor.
  • Blend all ingredients together. If it seem dry and is not blending well add in a little milk teaspoon by teaspoon until it blends smoothly.
  • Lay out tortillas on a flat surface. Spread 1-2 tablespoons of chocolate hummus on top of tortilla going all the way to the edges.
  • Peel the banana and let it on top of the tortilla (one banana per tortilla). Roll the tortilla tightly around the banana.
  • Slice the roll-up into ½ inch pieces.
  • Slice or cube strawberries to lay on top of each piece. You can garnish with a mini-marshmallow for extra fun.
  • These are best served the same day. Leftover hummus can be stored in the fridge for a week.