In a food processor, combine almonds, walnuts, dates, ½ cup (125 mL) of the coconut, cocoa powder, coconut oil and sea salt. Pulse until mixture is blended and begins to clump together. Pulse in dried apricots until finely chopped.
Place remaining ¼ cup (50 mL) coconut in a small bowl. Roll truffles into 1 tbsp (15 mL) balls; roll each in coconut, pressing lightly to coat.
Place on a waxed-paper-lined tray and refrigerate until firm, about 1 hour.
Tip: Coconut oil can be replaced with canola, vegetable or avocado oil. Keep truffles refrigerated between layers of waxed paper in an airtight container for up to 5 days or freeze for up to 1 month.
Per truffle: 68 calories, 1 g protein, 4 g fat (2 g saturated fat), 8 g carbohydrates (2 g fibre), 0 mg cholesterol, 17 mg sodium