Preheat oven to 350°F.

Chop the dates and put them in a blender or a food processor along with 1 cup of pecans, maple syrup, and sea salt. Blend until the mixture becomes a thick puree.

Using a 2-inch cookie scoop, drop cookies onto a greased baking sheet.

Press down on the cookies with your fingers to flatten them.

Top the cookies with pecan halves.

Bake for 8-10 minutes or until cooked through.

Cool on a wire rack.

Store in an air-tight container in the fridge for up to 1 week.