Cream together cashew butter, honey, coconut flour, and flaxseed meal.
Roll mixture into 1" balls, and refrigerate at least 20 minutes.
Meanwhile, line a baking sheet with foil or parchment paper.
Melt chocolate over a double-boiler, then allow to cool a bit. For a nice thick coating, I like to wait until it's cool enough to comfortably dip a finger into - about 95 degrees, if you want to get really specific.
Using a toothpick or skewer, dip refrigerated balls of butter mixture into chocolate, coating all but a small circle. Place on lined baking sheet, being careful not to allow candies to touch.
Chill until set - about 30 minutes. In theory, the powers-that-be declare that candies of this nature will store nicely for at least three days in the fridge. We have yet to test the veracity of this.