1. Pulse dates, almond butter, maple syrup, vanilla and salt in food processor until smooth, stopping to scrape down bowl if necessary.
2. Add trail mix and seeds blend; pulse until coarsely chopped. Add cereal, apricots and chocolate chips; pulse until combined.
3. Transfer to large bowl; mix with moistened hands if necessary to combine. Roll by heaping one tablespoon into balls, then roll in coconut to coat. Arrange in single layer on large plate or baking sheet. Refrigerate until firm, about 15 minutes.
Chef's Tip: Toast coconut in a dry skillet over medium-low heat, stirring often until golden; about, 5 to 7 minutes.