Whisk pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt in a large bowl until combined.

In another bowl, cream softened butter with maple syrup and vanilla until smooth, then fold into the dry mixture until a thick, slightly sticky dough forms. Add maple syrup 1 teaspoon at a time if too dry.

Cover and refrigerate for 30 minutes to firm up.

Scoop 1 tablespoon of the chilled dough and roll into smooth balls. Arrange on a parchment-lined sheet and chill again for 30 minutes.

Melt chocolate chips in 30-second microwave intervals, stirring each time until smooth. Add a teaspoon of coconut oil if needed to thin.

Dip each ball in the melted chocolate, shake off the excess, and sprinkle with chopped pecans while still wet.

Refrigerate for 30 minutes or until the chocolate sets. Serve chilled or let sit at room temperature for a few minutes before eating.