Place apricots in a small food processor and process until finely chopped. Then, add in water and puree. At this point it should be like a paste. Add in shredded coconut and cashew meal and pulse until combined.
Scoop about 1 tablespoon of apricot coconut mixture and roll into ball (it should be a bit sticky). Place on a piece of parchment paper. Repeat 15 more times or until all of the mixture has been used.
Next, melt chocolate. Place 3/4 cup of chocolate in a microwave safe bowl and microwave for about a minute. Stir. If need be- place the chocolate back in the microwave for an addition 20 seconds and mix again until smooth.
Using 2 forks, generously coat each ball in chocolate and place on another sheet of parchment paper. Before placing on parchment paper, try and get as much excess chocolate off of each ball by going back and forth between forks. Repeat with all balls.
Sprinkle with a little pink Himalayan sea salt and place in freezer for about 30 minutes.
