Ingredients:

  • 2 cups (230g) toasted pecans, finely chopped
  • 1 cup (100g) graham cracker crumbs
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (60ml) maple syrup
  • 4 tbsp (57g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tbsp (15ml) refined coconut oil

Instructions:

  1. Combine the chopped pecans, graham cracker crumbs, brown sugar, and salt in a large mixing bowl. Note: Ensure pecans are toasted and cooled first.
  2. Stir in the melted butter, maple syrup, and vanilla extract. Mix firmly with a spatula until the dough is sticky and uniform.
  3. Using a cookie scoop or your hands, roll the mixture into tight 1 inch spheres. Note: Press firmly so they don't crack during dipping.
  4. Place the spheres on a parchment lined baking sheet and freeze for 15–20 minutes until they feel firm to the touch.
  5. Melt the semi sweet chocolate chips and coconut oil in a microwave safe bowl in 30 second bursts, stirring until glossy and smooth.
  6. Dip each chilled ball into the melted chocolate using a fork.
  7. Tap off the excess chocolate against the side of the bowl.
  8. Set the balls back on the parchment paper to set completely.