In a large mixing bowl beat the yogurt and almond butter with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar and baking soda; beat till combined.
Beat in the egg and vanilla.
Beat in as much of the flour as you can with the mixer.
I was able to beat all the whole wheat flour in the mixer .
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Shape dough into 1-inch balls.
Place balls 1 1/2 inches apart on greased cookie sheets.
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Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom.
Remove cookies from pan and cool on a rack.
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In double boiler heat chocolate, cream cheese and yougurt over low heat till melted. Cool slightly.
Using a fork or skewer, dip peanut butter balls, one at a time, into chocolate mixture to coat.
Transfer to waxed paper lined cookie sheets. Chill till firm.
Store in a cool place.
*( I roasted my own organic almond and ground them to make butter)
* I would add less flour and make smaller balls so that each ball has more chocolate
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