Finely chop the apples and put in a small pan with the sugar and water. Bring them to a simmer and cook for around 5 minutes. Mash them roughly and allow to cool.
Melt the white chocolate either by putting in a small bowl in the microwave for 30 second intervals, stirring in between, or using a double broiler.
Mix the cooled apple with the cream cheese, almond flour, vanilla paste and melted white chocolate. If it seems to not combine properly, warm it slightly in a microwave and it should combine better.
Put the mixture in the freezer for around 15 minutes to firm up. While it is chilling, prepare a baking sheet with parchment or a silicone mat.
Take teaspoonfuls of the apple mixture and roll gently into as close to a smooth ball as possible. Set them on the silicone mat. Repeat until all the mixture is used up. Freeze the balls again for around 10-15 minutes.
Shortly before you take the filling balls out of the freezer, melt the bittersweet chocolate (as with the white, either in 30 second bursts in the microwave, stirring in between, or in double broiler). Prepare a baking sheet with waxed paper or a silicone mat.
Dip each ball of filling in to the melted chocolate one at a time, let as much excess chocolate drip off then place the coated ball on the prepared baking sheet to dry. Repeat with the rest of the filling balls. If needed, put in fridge to help the chocolate fully harden.