In a large mixing bowl, add the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. Mix well for 2-3 minutes.

In a separate bowl, use an electric mixer to cream together the softened butter, maple syrup, and vanilla extract until smooth, about 2-3 minutes.

Pour the creamy butter mixture into the bowl with the dry ingredients. Gently fold them together until fully combined, taking about 3-4 minutes.

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

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

Refrigerate the rolled balls for another 30 minutes.

In a microwave-safe bowl, heat the chocolate chips in 30-second intervals until melted and smooth, about 1-2 minutes.

Dip each chilled ball into the melted chocolate, covering completely, then allow excess chocolate to drip off before placing back on the baking sheet.

Sprinkle extra chopped pecans over the coated balls while the chocolate is still wet.

Refrigerate the chocolate-coated Pecan Pie Balls for about 30 minutes until the chocolate is set.