Warm soymilk in a saucepan over low heat or in the microwave until hot to the touch.

Set warmed soymilk aside.

Melt vegan chocolate chips in a large metal bowl set over a saucepan of simmering water, stirring constantly until smooth.

Remove the bowl from the heat.

Stir in the warmed soymilk into the melted chocolate until completely smooth and well combined.

Cover the bowl tightly with plastic wrap.

Refrigerate the chocolate mixture for at least 4 hours, or preferably overnight, until firm enough to handle.

Place unsweetened cocoa powder on a plate for coating.

Remove the chilled chocolate mixture from the refrigerator.

Using a spoon or melon baller, shape the chocolate mixture into approximately 1-inch balls.

Roll each chocolate ball in the cocoa powder, ensuring it is fully coated.

Place the coated truffles on a serving plate.

Refrigerate the truffles for at least 30 minutes before serving to allow them to firm up further.

Serve chilled and enjoy!