Step 1

Line baking sheet with parchment paper or nonstick baking mat.

Step 2

In bowl, mash banana, then stir in almond butter and honey. Divide banana mixture among 16 crackers, dolloping in center of each. Top with remaining crackers and transfer to prepared sheet. Freeze until firm.

Step 3

In small bowl, melt chocolate per package directions; stir in coconut oil until smooth and well blended. One at a time, dip sandwiches in chocolate, letting excess drip off, then transfer back to sheet. Chill until set.