Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate!
Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
Wear gloves or dust your hands with cocoa powder, if you don’t mind getting a bit messy! Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt.
Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.
Cover tightly and store in the refrigerator for up to a week.