Begin by toasting the chopped pecans in a dry skillet over medium heat for about 5-7 minutes until fragrant. Remove from heat and let cool.
In a food processor, combine the toasted pecans, graham cracker crumbs, powdered sugar, and cocoa powder. Pulse until finely ground.
Add the softened cream cheese and maple syrup to the mixture. Pulse until everything is combined and forms a thick paste.
Using your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Put the truffles in the refrigerator for about 15-20 minutes to firm up.
While the truffles are chilling, melt the dark chocolate chips using a microwave-safe bowl or a double boiler.
Once the truffles are firm, dip each one into the melted chocolate, allowing excess chocolate to drip off.
Place the dipped truffles back on the parchment paper and sprinkle crushed pecans on top before the chocolate hardens.
Refrigerate the truffles again until the chocolate is set, about 10-15 minutes.