01 -
Preheat oven to 175°C. Spread chopped pecans in an even layer on a baking sheet and toast for 5-7 minutes, stirring once. Remove from oven and allow to cool completely.
02 -
In a large mixing bowl, stir together graham cracker crumbs, brown sugar, and salt until thoroughly combined.
03 -
Add the cooled, toasted pecans, vanilla extract, and maple syrup or corn syrup to the dry mixture. Mix until a cohesive dough forms.
04 -
Portion approximately 1 tablespoon of mixture and roll into a ball using your hands. Place balls on a parchment-lined baking tray. Continue until all mixture is used.
05 -
Refrigerate the formed balls for at least 1 hour until set and firm.
06 -
In a microwave-safe bowl, combine chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring until melted and smooth.
07 -
Dip chilled pecan balls one at a time into melted chocolate, ensuring each is fully coated. Return to parchment-lined tray.
08 -
Allow chocolate to harden at room temperature or refrigerate until set before serving.