Place chocolate chips in a small bowl, and microwave for 1 minute, stir and continue to microwave in 15-20 second intervals (stirring in between) until melted.

Stir in almond butter until combined.

Add Greek yogurt and mix until incorporated.

Cover and chill in refrigerator for 2 hours to firm up.

Use a tablespoon to scoop the chocolate mixture into clean hands and roll into balls.

Roll the balls in the unsweetened cocoa powder to complete the truffles.

Store in the refrigerator until ready to be enjoyed.