1 cup pecans, finely chopped

1 cup graham cracker crumbs

1/2 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup unsalted butter, softened

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup semi-sweet chocolate chips (for coating)

Extra chopped pecans (for garnish)

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In a large bowl, combine pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. Mix until evenly combined.
In a separate bowl, cream together the softened butter, maple syrup, and vanilla extract until smooth.
Add the wet mixture to the dry ingredients and stir until a thick, slightly sticky dough forms. Add a teaspoon more maple syrup if needed to bring it together.
Cover the bowl and refrigerate for 30 minutes to firm up the mixture.
Once chilled, scoop about 1 tablespoon of dough and roll into smooth balls. Place them on a parchment-lined baking sheet and refrigerate again for 30 minutes.
Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Add a teaspoon of coconut oil if the chocolate is too thick.
Dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess drip off. Place the coated balls back on the parchment paper.
While the chocolate is still wet, sprinkle chopped pecans on top for garnish.
Chill the coated pecan pie balls for about 30 minutes, or until the chocolate sets completely.
Serve chilled or slightly softened at room temperature.

Add a splash of bourbon or rum to the mixture for a festive twist.

Toast pecans lightly before mixing for a deeper flavor.

Use milk chocolate or white chocolate for a sweeter coating.

Make gluten-free by using gluten-free graham cracker crumbs.

Roll in sprinkles or drizzle with contrasting chocolate for a festive look.