In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, ground cinnamon, and salt. Mix well until all dry ingredients are evenly distributed.
Add the maple syrup, almond butter, and vanilla extract to the dry mixture. Stir until everything is well combined and forms a sticky dough.
Using your hands, scoop out about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used, placing the balls on a parchment-lined baking sheet.
Place the baking sheet in the refrigerator for about 30 minutes to allow the balls to firm up.
While the balls are chilling, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the pecan balls are firm, dip each one into the melted chocolate, ensuring they are fully coated. Return them to the parchment-lined baking sheet.
Refrigerate the chocolate-coated pecan balls for another 15-20 minutes to set the chocolate.