Place 1.5 cups of pecans and graham cracker crumbs into a food processor. Process until finely ground. Pour this mixture into a large mixing bowl and set aside.

Add the pitted Medjool dates to the food processor. Process until the dates form a sticky ball or a thick paste. If needed, scrape down the sides of the bowl.

Add the processed dates to the bowl with the pecan and graham cracker mixture. Add maple syrup, melted butter, vanilla extract, and salt to the bowl.

Using your hands or a sturdy spatula, mix all ingredients thoroughly until a uniform, sticky dough forms. It should be firm enough to roll into balls.

Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the mixture and roll them between your palms into tight, uniform balls, about 1-inch in diameter.

Place the rolled balls onto the prepared baking sheet. Once all balls are formed, place the baking sheet in the refrigerator to chill for at least 1 hour. This helps them firm up and hold their shape.

While the balls are chilling, prepare your coating. Place powdered sugar in one shallow bowl and finely chopped pecans in another. You can also combine them.

Once the pecan pie balls are chilled, roll each ball in the desired coating (powdered sugar, chopped pecans, or a mix) until evenly covered.

Serve immediately or return to the refrigerator until ready to serve.