Place your finely chopped pecans in a dry skillet over medium heat. Stir them frequently for about 5 to 7 minutes until they become fragrant and slightly golden. Once toasted, remove them from the heat and let them cool completely.
In a large mixing bowl, combine the toasted chopped pecans, graham cracker crumbs, and brown sugar. Stir in the maple syrup, alcohol-free vanilla extract, and salt. Use a sturdy spatula or your hands to mix everything together until a thick, sticky dough forms that holds its shape when pressed.
Line a baking sheet with parchment paper. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball. Place each ball on the prepared baking sheet. Once all the mixture is used, place the baking sheet in the refrigerator for at least 30 minutes to allow the truffles to firm up.
In a microwave safe bowl, combine the semi-sweet chocolate chips and the coconut oil. Heat in 30 second intervals, stirring well between each session, until the chocolate is completely smooth and melted.
Using a fork or a dipping tool, submerge each chilled pecan ball into the melted chocolate. Tap the fork on the side of the bowl to remove any excess chocolate. Place the truffle back onto the parchment paper and immediately press a pecan half onto the top. Repeat with the remaining balls and let them sit at room temperature until the chocolate is set.
