In a large mixing bowl, combine 1 cup of finely chopped pecans, 1 cup of graham cracker crumbs, ½ cup of powdered sugar, ½ cup of cocoa powder, and ¼ teaspoon of salt. Mix until all the dry ingredients are thoroughly blended.

In a separate bowl, cream together ½ cup of softened unsalted butter, ¼ cup of maple syrup, and 1 teaspoon of vanilla extract until the mixture is smooth.

Pour the creamy butter mixture into the dry ingredients and gently fold everything together until well combined.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

After chilling, take about a tablespoon of the mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet.

Put the rolled balls back in the refrigerator to chill for an additional 30 minutes.

For the chocolate coating, place 1 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave until smooth.

Carefully dip each chilled pecan pie ball into the chocolate and allow the excess chocolate to drip off.

While the chocolate coating is still wet, sprinkle each ball with extra chopped pecans.

Refrigerate the coated balls for about 30 minutes or until the chocolate has completely set.