In a food processor, pulse the almonds until broken down into fine crumbs. Separately, pulse the dried apricots until they form a sticky paste (I use scissors to cut the apricots into smaller pieces first, to make it easier on my machine).

In a mixing bowl, gently stir together the apricot paste, lemon juice, vanilla extract, ground cinnamon, honey, almond extract (if using) and almond butter until combined. Add the rolled oats and pulsed almonds and stir together until thoroughly mixed.

Roll the mixture into balls (I made 18 at about 28g each). Store in an airtight container in the refrigerator for up to seven days. The bites can also be frozen if preferred, simply remove from the freezer at least 30 mins before eating.