Put the chocolate chips in a small bowl, and microwave for 1 minute. Stir and continue to microwave in 15 to 20-second intervals (stirring in between) until fully melted.
Not stir in almond butter and mix until fully combined.
Add in the yogurt and mix until incorporated.
Cover the bowl and chill in the refrigerator for about 2 hours to firm up.
Using a tablespoon scoop the chocolate mixture into clean hands and roll lightly into balls.
Then roll the balls around in the unsweetened cocoa powder to complete the truffles.
Store in the refrigerator until ready to be enjoyed.