2½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar
2 Tbl cocoa
1/2 tsp salt
2 Tbl maple syrup
1/4 cup water
1 tsp vanilla
7 oz dark chocolate
2 tsp shortening
In medium bowl, stir together pecans, graham cracker crumbs, brown sugar, cocoa, and salt until well combined.
Add maple syrup, water, and vanilla, stirring thoroughly.
Form mixture into walnut-sized balls (we used our smallest scoop), then place on cookie sheet and freeze for 2 hours. In top of double boiler, melt chocolate and shortening.
Line baking sheet with parchment paper or silpat.
Dip frozen balls into melted chocolate, place onto prepared baking sheet. Let sit for 15 minutes or until firm.