Line a baking sheet with parchment or waxed paper.

Cut banana in half lengthwise and then slice in half to make four quarters. Insert popsicle sticks into cut end of bananas, and freeze bananas on prepared baking sheet for up to 2 hours.

When the bananas are frozen, place the white chocolate chips in a cup and melt in the microwave, stirring every 30 seconds.

Heat the white chocolate chips with ½ teaspoon coconut oil until melted. Heat semi sweet chocolate with remaining coconut oil in another bowl, until melted.

Cut the banana in ½ inch slices.

Use a fork to dip each banana slice in the melted chocolate, allowing any excess chocolate to drip off. Place the chocolate coated bananas on a baking sheet lined with parchment paper. Place some candy eyes and a popsicle and place the baking sheet in the freezer to set, about 3 hours.

Remove from freezer and serve frozen.

Roll the banana and tortilla together. Slice into quarters. Place two of the roll-ups on a small toothpick. Use candy eye as garnish.

Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.

Cut the bananas in lengthwise. You can also slice them in half to make four quarters if you’d like to make them smaller. Place two chocolate chips towards to the top of the bananas to set the eyes.

Peel the tangerines and remove as much white pith as possible. Insert the cut celery and insert into the peeled tangerines.