In a large mixing bowl, combine the toasted pecans, graham cracker crumbs, brown sugar, and a pinch of salt. Stir thoroughly until mixed.

Pour in the maple syrup, followed by apple juice or bourbon, and add vanilla extract. Stir with a wooden spoon until well combined.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Chill the baking sheet in the freezer for about 30 minutes until firm.

Melt chocolate chips with coconut oil in a microwave-safe bowl. Dip each ball into the melted chocolate and place back on parchment.

Allow the coated balls to sit at room temperature or in the refrigerator until the chocolate sets, about 15-20 minutes.