Chop the dark chocolate into small pieces for even melting. Place in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until smooth. Alternatively, use a double boiler. Set aside to cool slightly.

In a medium bowl, combine almond butter, Greek yogurt, honey (or maple syrup), vanilla extract, orange zest, and fresh orange juice. Stir until smooth and creamy.

Gradually sift in the whey protein isolate and cocoa powder to prevent clumps. Mix with a sturdy spoon or spatula until fully incorporated. The mixture will be thick but pliable.

Pour the slightly cooled melted chocolate into the protein mixture. Fold gently until everything is evenly combined. The batter should be glossy and hold together without being too sticky.

Cover the bowl with plastic wrap and refrigerate until the mixture firms up enough to handle, about 30-45 minutes.

Using a spoon or small scoop, portion out the mixture and roll between your palms into 1-inch balls. Place each on a parchment-lined baking sheet.

Refrigerate the formed truffles for at least 30 minutes to set completely. You can also freeze them for quicker setting and longer storage.

Optional: Before serving, roll truffles in additional cocoa powder or sprinkle with orange zest for an elegant finish.