Drain and rinse the inca berries. Place in a food processor with the almond meal, coconut, agave nectar and water. Blend until the berries are broken down and everything is well combined. The mixture should hold together when pressed between your fingers. Transfer to a bowl and chill in the refrigerator for 30 minutes.

Once slightly hardened, roll the dough into balls about 1 teaspoon in size and place on a parchment-lined baking sheet.

Melt the chocolate and coconut oil in a double broiler or microwave.

Dip the inca berry balls into the chocolate, return to the parchment paper, and repeat the process until all the balls are dipped. Place in refrigerator for 20-30 minutes until chocolate is hardened.

Store in an airtight container in the refrigerator.