• Cover a large plate with parchment paper. Slightly oil paper. Set aside.
• In a mixing bowl, add yogurt, cocoa powder, and maple syrup.
• Gently stir with a rubber spatula until all the cocoa powder is incorporated into the liquid ingredients. Go slow, as the cocoa powder is messy, and it takes a good 1-2 minutes to stir in the cold yogurt. Set aside.
• In a small microwave-safe mixing bowl, melt the chocolate chips and coconut oil in 30-second bursts until fully melted. Stir to combine and form a smooth melted chocolate mixture.
• Pour the melted chocolate into the previous bowl and stir to incorporate and form a shiny, smooth chocolate batter.
• Place the bowl in the fridge for 15-25 minutes or until the texture firms up into a fudge.
• Use a small cookie dough scoop or a teaspoon to scoop some fudgy truffle batter, then roll it in your greased hands (it's messy, your hands are going to be chocolatey, and that's normal) to form balls, then release them on the prepared plate.
• Roll them in unsweetened cocoa powder or make the chocolate shell.

Chocolate Shell

• In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until fully melted, smooth, and shiny.
• Use two forks to gently dip each truffle into melted chocolate. Wait for a few seconds above the bowl to let excess melted chocolate run down the bowl.
• Place each coated truffle on the prepared plate, leaving a thumb of space between each. When all truffles have been coated with chocolate, sprinkle a pinch of sea salt flakes on top of them and immediately place them in the freezer to set the chocolate shell. 5-10 minutes should be enough.
• When the truffles' chocolate shell is hard, you can store them in an airtight container in the fridge for up to 1 week.