• Combine the pecans and graham crackers in a food processor. Pulse until a fine mixture forms. Set aside in a large mixing bowl.
• Using a medium saucepan, combine the unsalted butter, dark brown sugar, salt, maple syrup, orange juice, cinnamon, and vanilla.
• Frequently stir the mixture over medium heat for about 5 minutes or until the sugar is completely melted.
• Remove from the heat after 10 minutes and set aside to cool. Be careful not to burn.
• Then, combine the sugar mixture with the pecan and graham cracker crumbs. Mix everything with a spatula until it is well combined.
• Make balls out of a small amount of the mixture by scooping it into your hands. Place on a parchment-lined cookie sheet. Freeze for 2 hours.

Chocolate Dip

• Combine oil and chocolate in a microwave-safe bowl. Place it in the microwave in 30-second increments, stirring thoroughly in between.
• Be careful not to burn the chocolate. This process usually takes about 90 seconds, depending on the power of your microwave.
• Dip each truffle one at a time into the chocolate, then remove and place them back on the cookie sheet.

Toppings (Optional)

• For added flavor and texture, sprinkle with flaky sea salt or a piece of chopped pecan.
• Allow pecan pie truffles to set for at least 10 minutes or until the chocolate hardens before consuming.
• Place it in an airtight container for up to a week of storage.