Instructions
Toast the pecans: Spread pecans on a baking sheet and toast at 350°F (175°C) for 7–8 minutes. Let cool, then finely chop.
Make the filling: In a mixing bowl, combine chopped pecans, graham cracker crumbs, brown sugar, maple syrup, salt, and vanilla. Stir until the mixture comes together and is sticky.
Shape truffles: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 20–30 minutes to firm up.
Melt chocolate: In a microwave-safe bowl, melt chocolate chips (and coconut oil, if using) in 30-second intervals, stirring until smooth.
Dip and coat: Using a fork, dip each truffle into the melted chocolate, letting excess drip off. Place back on parchment paper.
Set and serve: Let chocolate harden at room temperature, or speed it up by refrigerating.
Optional Toppings
Sprinkle sea salt on top before chocolate sets
Drizzle with white chocolate for a pretty finish
Press a pecan half on top for garnish
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