These cookies have such sunny dispositions! Decorate them with any nuts, seeds or coconut.

Makes 16
2/3 c (100g) dried apricots
200g pitted dates, soaked for 5 min in boiling water then drained (or use fresh medjool dates)
1/4 c (30g) desiccated coconut
1/4 c (40g) pumpkin seeds
1/2 tsp cinnamon
For decoration: cashew nuts and sunflower seeds, or macadamias or almonds, whatever you fancy

Preheat oven to 170C. Line a baking sheet with baking paper.
Blitz all the ingredients except the toppings in a food processor until a soft dough forms. Roll tablespoons of dough into balls and flatten onto your baking sheet. Press your nuts on top.
Bake for 12-15 min until browned on the edges. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
You can also make these into raw bliss balls. Just roll into balls and coat in extra coconut.