Reserve the finely chopped pecans for the end.
In a bowl, combine all of the other ingredients - the ground pecans through the almond butter. Add a good pinch of sea salt. Using a rubber spatula thoroughly mix everything together. If the almond butter is clumping, use your fingers to knead and break it up so it can smoothly incorporate with the rest of the ingredients.
Refrigerate for about 15 minutes or until the dough is firm but still pliable.
Spread the chopped pecans on your work surface or in a shallow bowl. Scoop out a heaping teaspoon of the dough and, with wet hands, roll it into a ball. Then roll it in the chopped pecans until thoroughly coated. Repeat with the remaining dough.
Store in an airtight container in the fridge for up to a week.