First place the coconut in the food processor and whir until finely chopped. Pour half into a shallow bowl and leave the other half in the food processor. Add the cashews, dates, dried apricots and vanilla extract to the bowl and process until finely chopped. The mixture should stick together when you press it with your fingers. Stir in the chocolate chips. Roll into truffle-sized balls and coat in the reserved coconut. Eat immediately or store in the refrigerator for up to a week.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/04/apricot-chocolate-energy-truffles.html