Line a large rimmed baking sheet with parchment paper. Set aside.

Place the ½ cup of pecans in a food processor and process on high to the texture of a coarse sand. Add the protein powder, cinnamon, nutmeg and kosher salt and manually pulse until combined. Transfer to a medium mixing bowl and add the oats; stir until well combined.

In a separate medium mixing bowl, whisk together the mashed bananas, peanut butter, maple syrup and vanilla extract. In small batches, add the oat mixture to the banana mixture and mix until well combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.

Remove the mixture from the refrigerator. Shape the mixture into 1½-inch balls (about the size of a ping-pong ball) and place on the other prepared baking sheet (Note: wet your hands to prevent the mixture from sticking to them as you are rolling the balls).

In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted. Pour the melted chocolate into a zip-top plastic bag or pastry bag. Cut a small corner off of the bag and drizzle over each bite. Top each bite with a pecan half. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.