Combine pecans, chickpeas, maple syrup, flax meal, vanilla, and sea salt in a food processor, and process until smooth, ~ 8 minutes.

Meanwhile, place the chocolate chips in a microwave safe bowl, and melt them in 1 minute increments until smooth, and combine the shredded coconut and cacao nibs in a pie pan or other shallow dish.

Form processed dough in to 1 inch balls {I made 14}, then dip each ball in the melted chocolate mixture, and roll in the coconut/cacao nib mixture. Place on a parchment lined baking sheet, and transfer to the refrigerator to cool for ~30 minutes before serving.