Pecan Pie Balls

1 cup pecans, finely chopped

1 cup graham cracker crumbs

½ cup powdered sugar

½ cup unsweetened cocoa powder

½ cup butter, softened

¼ cup maple syrup

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup semi-sweet chocolate chips (for coating)

1 teaspoon coconut oil

In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. 

In a separate bowl, cream together the softened butter, maple syrup, and vanilla extract. Beat until the mixture is smooth and creamy. Pour into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry ingredients until everything is well combined. 

Once the mixture is fully combined, cover the bowl with plastic wrap and chill for 30 minutes. 

After the mixture has chilled, scoop out about a T of the mixture and roll it into a ball.

Place on a parchment-lined baking sheet. 

Continue rolling. You should end up with about 20-25 pecan pie balls. Chill another 30 minutes. 

While the balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, add the semi-sweet chocolate chips.

Microwave the chocolate chips in 30-second intervals, stirring in between, until they are completely melted and smooth. Add a teaspoon of coconut oil or vegetable oil to thin it out.

Once the chocolate is melted, using a fork or a toothpick, dip each ball into the melted chocolate, making sure to coat it completely.

Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet. Add extra chopped pecans on top for garnish while the chocolate is still wet.

Repeat until all the balls are coated in chocolate. 

Chill for about 30 minutes to allow the chocolate to set completely.