Mix the almond butter, cocoa, honey, and stevia together.
Roll into about 10 small balls.
Lay the filling balls on a baking sheet covered in wax paper, then freeze for 15-30 minutes.
Once the filling has hardened, remove from the freezer and set aside.
Melt the dark chocolate chips in a small bowl.
Coat each filling ball, making sure to coat all sides evenly.
Set each truffle on a baking sheet covered in wax paper. Top with superfood bits or powders.
Let cool until the shells are hard, then serve and enjoy!