Start by peeling and slicing up your banana.

Chop the pecans finely.

Cut a small slit lengthwise in each date. Remove the pit and check for insects.

Fill each date with almond butter and a slice of banana. Place on a disposable plate or parchment paper (I skipped this step because it’s easy to remove the excess hardened chocolate from my plate).

Repeat for the remaining dates.

Melt the chocolate with coconut oil and drizzle it over the banana-stuffed dates.

Sprinkle on sea salt and the chopped pecans.

Place in freezer for an hour or two before serving.