In a food processor, chop the nuts, dates and apricots with quick on/off pulses until the fruits and nuts are coarsely chopped.
Place the chopped fruit and nuts in a bowl and blend in the sugar and raisins. Beat the eggs and add to the fruits and nuts. Mix well.
Thoroughly grease a mini-cupcake tin. These tins usually have 12 spaces; this recipe will fill two tins. Fill the muffin tins level with the pan. Do not overfill or the fruit may burn.
Bake in a 350°F oven for approximately 20 minutes. Let cool and carefully remove the fruit and nut cups. You will need to loosen them by running a small sharp knife around the edges.