In a food processor, combine dried apricots and Medjool dates. Pulse for 15–20 seconds until mixture looks moist and finely chopped.

Add raw almonds, almond butter, vanilla extract, and a pinch of sea salt to the processor. Pulse in short bursts until the dough holds together.

Using a teaspoon, portion dough into 1-inch balls. Roll between palms until smooth.

Press truffles into coatings of chopped almonds, shredded coconut, or cocoa powder until evenly covered.