In a pan over medium-low heat, roast the cashews for 2-3 minutes, stirring continuously until they're slightly golden and aromatic. Add the sesame seeds and roast for another minute before removing from heat. Stir in the desiccated coconut and let cool.

Once cooled, transfer the nut and coconut mix into a food processor and pulse until it reaches a fine powder consistency in about 30 seconds.

Roughly chop the dried apricots into smaller pieces for easier blending.

In the food processor, add the chopped apricots to the ground nut and coconut mixture. Pulse until combined and forming a dough-like consistency.

Transfer the blended mixture into a bowl, drizzle in honey and add cinnamon or vanilla if using. Stir until fully incorporated.

Using a tablespoon, scoop out portions of the mixture and roll into bite-sized balls. Coat in extra desiccated coconut and repeat until all mixture is used.