In the bowl of your High-Speed Blender or food processor, combine the shredded cococonut and ghee and process until the coconut starts to release some of its oil about 1 minute.
Add half the cashews and process on low speed for about 30 seconds while pushing down with the tamper to force the cashews into the blades. Add the rest of the cashews, salt and vanilla seeds, if using. Resume processing, pushing the nuts down into the blades once again with the help of the tamper. If using a regular food processor, you'll have to stop the motor and scrape the sides a few times.
Slowly increase the speed to 5-6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute.
Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the nut butter becomes really warm and has the consistency of pancake batter.
Throw in the chopped banana chips, toasted coconut and dried apricots and pulse a few times just to incorporate them.
Transfer your nut butter into hinged lid or Mason type glass jars and allow it to rest in a cool dry place for at least 24 hours. This will allow the nut butter to return to its rightful creamy texture and give the flavors a chance to fully develop.
Store in the pantry for up to several weeks, or in the refrigerator for up to a few months.