In a medium skillet, heat over medium-low and add cashews. Roast for about 2-3 minutes, stirring continuously until they’re golden and fragrant. Once toasted, add sesame seeds and continue stirring until they puff up and release their aroma. Remove from heat and stir in ½ cup of desiccated coconut to absorb warmth. Let cool for a few minutes.

Transfer the roasted mixture into a food processor. Pulse until it becomes a fine powder, ensuring no large chunks remain. Scrape down sides as needed.

Chop the dried apricots into smaller pieces to make blending easier.

Add the chopped apricots into the food processor with the ground nut and coconut mixture. Pulse until apricots blend and everything combines into a sticky consistency. If too dry, add a touch of honey or maple syrup.

Transfer the mixture into a large bowl. Grab 1-2 tablespoons and roll into a compact ball shape. Repeat with remaining mixture.

Roll each ball in additional desiccated coconut to coat them. Place on a parchment-lined tray to set.