In a medium bowl, combine cashew butter, honey, ghee, almond flour, and salt. Stir well and place in the fridge for 30 minutes to chill.
Prepare a sheet tray by lining it with wax paper and make sure there is room for it in the fridge.
Once the mixture has chilled, scoop them into heaping 1 tablespoon balls and roll between palms to make smooth. Chill again for 10-20 minutes if needed.
Melt chocolate in the microwave, stirring every 10 seconds until smooth.
Dip each balls in the melted chocolate, covering all but the top. A fork is best to use so the chocolate drips off.
Place on wax paper and once all are dipped, refrigerate for at least 30 minutes.