May 23, 2020

Superfood Chocolate Truffles

By Ruth Elnekave, CNP
Chocolate-coated superfood truffles with JOYÀ chocolate and Bliss cacao elixir

Made with nothing but superfoods, healthy fats and a pinch of sea salt, these antioxidant-rich balls of chocolate and nut butter bliss double as a nutritiously decadent snack and impressive bite-sized dessert. 

The smooth, creamy seed (or nut) butter filling gets a hint of sweetness from mesquite powder and enzyme-rich raw honey, while nutrient-packed bee pollen and our stress-supporting Calm Cacao Superblend create the most perfect, luscious shell. Go ahead, give it a shot — let's see you each just one.


  • 1 cup sunflower seed butter (or other nut or seed butter of choice - we also love peanut here!)
  • ¼ tsp pure vanilla extract
  • 3 tbsp + 1 tsp raw honey, divided
  • ¼ tsp fine sea salt
  • 2-4 tsp mesquite powder (or coconut flour), as needed to thicken filling mixture
  • 65 g cacao butter
  • ¼ cup (32 g) JOYÀ Calm Cacao Superblend (or sub any portion with raw cacao powder)
  • optional: raw bee pollen, for sprinkling
Chocolate superfood truffles made with JOYÀ Bliss cacao elixir


  1. Make the filling: In a medium bowl, stir together seed/nut butter, vanilla, 2 tablespoons of the honey, propolis and sea salt, stirring well until mixture becomes uniform and thickens, about 1 minute. If the mixture is still runny enough to pour off a spoon, add mesquite powder 1 teaspoon at a time until mixture becomes firm. Place in the freezer for 15-­20 minutes to harden.
  2. Line a tray or small baking sheet with parchment paper. Remove mixture from freezer. Scoop up level tablespoons of the mixture and roll between your hands to shape into smooth balls. Place balls on the prepared sheet and return to the freezer.
  3. Make the chocolate coating: Melt the cacao butter in a double boiler (*see note) over lightly simmering water. Remove from the heat, sift in Calm Superblend and whisk until smooth. Add honey and sea salt and whisk to incorporate.
  4. Coat the truffles: Remove the balls from the freezer. Using two forks, roll each ball in the melted chocolate to coat, pick up, allowing excess chocolate to drip off, and place back onto the lined sheet. Repeat with each ball. Using a small spoon, drizzle a small amount of the remaining melted chocolate on each truffle and immediately sprinkle with a pinch of bee pollen.
  5. Place truffles in the freezer to firm up, 10­-15 minutes. Truffles can be stored in the freezer in an airtight container. Remove 5 minutes before serving.  


To create a “double boiler”, add 1­2 inches of water to a medium saucepan and bring to a simmer over moderately ­high heat. Reduce heat and place a small heat­proof bowl on top, ensuring that the bottom of the bowl does not touch the water.

Ruth Elnekave, Founder and CEO of JOYÀ
by Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.