1 Frozen Banana
1/2 Cup Justin's Chocolate Hazelnut Butter, divided
1 Scoop Chocolate Protein Powder
1 Cup Almond Milk
1/4 Cup Mini Marshmallows
1 Tablespoon Coconut Oil
Graham Cracker Crumbs
In a blender, combine frozen banana, 1/4 cup Chocolate Hazelnut Butter, protein powder and milk. Blend until smooth and creamy. Stir in mini marshmallows.
Pour mixture to 4 ice pop molds and insert lids or wooden craft sticks. Freeze at least 4 hours.
In a small, microwave-safe bowl, combine remaining 1/4 cup Chocolate Hazelnut Butter and coconut oil. Microwave 30 seconds or until liquid. Dip tops of pops in the melted Chocolate Hazelnut mixture and sprinkle with graham cracker crumbs. Store in freezer until ready to eat!