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Add chickpeas, dates, almond butter, cinnamon, and pecans to a food processor. Blend until the mixture is smooth and slightly chunky.
Line an 8x8 inch dish with parchment paper. Press the mixture onto the bottom of the dish to form an even layer. Freeze for 30 minutes.
Melt dark chocolate with almond butter until smooth.
Pour melted chocolate over the base, spreading evenly. Sprinkle with flaky sea salt and top with pecans. Chill in the fridge for 1-2 hours until firm.
Slice into bars and enjoy. Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.