1. Puree the cashews and water for 1-2 minutes until they make a heavy cream consistency.
2. In a saucepan, heat the oil and melt the chocolate over medium heat until smooth, turn the heat down until the chocolate is cool enough to work with, fold in the cashew cream. Don't let it bubble!
3. Pour into a fridge friendly container and let the mixture chill until it's easy to work with, about 2 hours.
4. Form into balls and roll in nuts and cocoa powder. I used half with the chopped cashews and half with cocoa powder, refrigerate for up to two weeks.
Source of recipe: Modified an online recipe: http://www.veganchef.com/truffles.htm [1]