Bring soy creamer and agave nectar to boiling, but do not boil. Pour over chopped chocolate.

Cook, stirring, until chocolate melts and the mixture is smooth.

Wrap bowl in plastic and refrigerate for 2 - 3 hours.

With a teaspoon, form mixture into balls. Sift the cocoa powder and powdered sugar together. Roll each ball in the mixture. Keep refrigerated until serving.