Start by finely chopping your toasted pecans. You want them to be very small, almost like coarse sand, so they blend well with the other ingredients to form a smooth truffle center. Set aside a few tablespoons of the chopped nuts if you would like to use them for garnishing the tops of the finished truffles later.
In a large mixing bowl, combine the chopped pecans, graham cracker crumbs, dark brown sugar, and salt. Stir these dry ingredients until they are evenly distributed. Add the melted butter, maple syrup, and alcohol-free vanilla extract, then stir until a thick, sticky dough forms that holds its shape when pressed together.
Place the mixture in the refrigerator for about 30 minutes to firm up, which makes the rolling process much cleaner. Once chilled, use a small cookie scoop or a tablespoon to portion out the dough and roll it between your palms into one-inch balls. Place the balls on a baking sheet lined with parchment paper.
Combine the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy. The coconut oil helps the chocolate stay thin enough for dipping and gives the truffles a lovely shine.
Using a fork or a dipping tool, submerge each pecan ball into the melted chocolate. Tap the fork against the side of the bowl to let any excess chocolate drip off before placing the truffle back onto the parchment paper. Immediately sprinkle a few saved pecan bits on top before the chocolate sets, then refrigerate until the shells are firm.
