First, prepare the caramel sauce: Add all caramel sauce ingredients (8 pitted Medjool dates, 1/2 cup almond milk, a dash of vanilla, and a dash of salt) to a blender and pulse until smooth. Add more milk if needed to achieve desired consistency.
Next, prepare the bananas: Slice bananas in half and then down the middle. Place the banana pieces on a baking sheet lined with parchment paper.
Assemble: Top each banana piece with the prepared caramel sauce, then a dollop of your chosen nut butter, followed by chopped nuts. Drizzle melted dark chocolate generously on top.
Freeze: Place the baking sheet in the freezer for at least 1-2 hours, or until the bananas are solid frozen. Store any leftovers in the freezer. Enjoy!
