Place the banana slices on a baking sheet lined with parchment paper.

In a small bowl, stir together the chopped almonds and honey. Place about a teaspoon of the honey-almond mixture on top of each banana slice. Freeze for 20 minutes.

Stir about ¾ of the chocolate and coconut oil together in a glass bowl. Using the 50 percent power mode in the microwave, melt the chocolate in 30-second increments, stirring at every 30-second pause, until the chocolate is almost all melted. At that point, add the remaining chocolate and stir until it is all melted and smooth. 

Dip the banana-almond clusters into the melted chocolate one at a time; this is easiest done with a fork in one hand to hold the clusters and a spoon in the other hand to drizzle chocolate over the top. You can cover the treats totally with chocolate or leave a little bit of the nut mixture peeking out of the tops. Return the treats to the parchment-lined baking sheet and freeze for an hour. The treats are ready to eat, or you can store them in a Ziploc bag or sealed container in the freezer for a month or so.

*Roast almonds in an oven at 350 degrees for 5 to 10 minutes, or until it smells like you are baking cookies. Cool for a few minutes and chop with a knife while the nuts are still a little bit warm (makes them easier to chop).