Begin by heating a skillet over medium-low heat. Add the cashews and toast them for about 2-3 minutes, stirring frequently until they become fragrant and lightly golden. Toss in the sesame seeds and continue roasting for an additional minute until they puff slightly. Remove from heat and allow to cool.

Once cooled, transfer the roasted cashews and sesame seeds into a food processor. Pulse them until they reach a fine, powdery consistency. Be careful not to over-process.

Take your dried apricots and roughly chop them into smaller pieces for easier blending. Aim for uniform pieces.

In the same food processor, combine the chopped apricots with the nut powder and desiccated coconut. Blend until well mixed, adding a slightly chunky texture.

Transfer the mixture into a mixing bowl. Drizzle in honey/maple syrup and sprinkle in cinnamon powder and vanilla extract. Mix until sticky and well combined.

With clean hands, take small scoops of the mixture and roll into bite-sized balls, about 1 inch in diameter. Optionally roll in coconut or sesame seeds.

Place your bliss balls in an airtight container. Chill in the refrigerator for up to a month or freeze for longer storage.