Place the raw pecans in a food processor and pulse until they reach a coarse, crumbly consistency.

Add the pitted Medjool dates, vanilla extract, cinnamon, and sea salt to the processor.

Process the mixture continuously until it forms a cohesive, sticky dough that clumps together.

Test the consistency by pressing a small amount between your fingers; if it is too crumbly, add the maple syrup and pulse again.

Scoop approximately 1 tablespoon of the mixture at a time and roll between your palms to form smooth spheres.

Arrange the balls on a parchment-lined tray and refrigerate for 30 minutes to firm up before serving.

Store in an airtight container in the refrigerator for up to 14 days or freeze for up to 3 months.