Place the nuts in your food processor and blend until they're starting to form a powder but a few small chunks remain, you want to keep a bit of texture in there. Set aside.
Add apricots to the processor and pulse until roughly chopped. Then add back nuts and all remaining ingredients and blend on low until combined (making sure to keep some texture).
Scoop out small handfuls and roll into logs, then roll in coconut in a separate bowl. If the mixture is too sticky you can always put it in the fridge for 20 minutes to firm it up before rolling.
Place in a sealed container and store in the fridge for a softer texture, or freezer for a harder chewier texture (or if they're going straight into lunch boxes and will be travelling for a bit). Enjoy!
If you have time, you can also use dried activated nuts here - this will increase the bioavailability of the nuts' nutrients and enhance digestion. To activate, soak in water (2 hours for cashews, 12 hours for almonds), rinse and dry, then dehydrate in a dehydrator (I use this one here) or oven at 50°C (120°F) for 12 hours or overnight until dry and crunchy. Then use as per normal or store in jars. You can read more about nut soaking, activating and dehydrating in a previous post of mine here.