In a food processor, pulse apricots and dates until coarsely chopped. Add coconut, flax seeds, 3 tablespoons water, and salt, and continue pulsing to blend. Add cashews and almonds until the mixture forms a ball. Place chopped nuts or coconut in a shallow, rimmed dish. With wet hands (to prevent sticking), roll the processed mixture into tablespoon-size balls, then roll the balls in the topping. Refrigerate for 45 minutes before serving.