In a small mixing bowl, combine cocoa powder and instant espresso powder (if using). Add maple syrup or honey and vanilla extract. Whisk until smooth to form a thick chocolate paste.

Spoon a few tablespoons of Greek yogurt into your cocoa mixture. Stir until smooth, with a rich chocolatey consistency.

Gradually fold the remaining Greek yogurt into the cocoa mixture, ensuring an even blend until thick and creamy.

Enjoy immediately or store in an airtight container in the fridge for up to a week.