First, make the date caramel. To a bullet blender, add 2 teaspoons of the date soaking water plus the dates (you can drain the rest of the water). Add the vanilla and salt, too. Blend until a paste forms. Set aside.
Slice bananas into 1/4 inch – thick slices, and lay flat on a small, parchment lined baking sheet. To each slice, add a dollop of almond butter (about 1/2 teaspoon) to cover the top. Then add a scoop of the date caramel (about 1/2-1 tsp).
Once all bananas slices are topped, place the sheet in the freezer for 1 hour.
A few minutes before you’re ready to take the banana slices out of the freezer, heat a double boiler and melt the chocolate.
Remove the slices from the the freezer, and carefully dip each into the chocolate and coat completely. Tap off excess, and return to the baking sheet. Immediately sprinkle with chopped almonds and salt, before the chocolate hardens. Repeat with remaining slices.
Put in the freezer to set another hour.
When ready to serve, let sit room temperature for 5-10 minutes.