Chocolate-Macadamia Cheezcake Truffles from the fantastic cookbook, 1000 Vegan Recipes by Robin Robertson
2C vegan semisweet chocolate chips (I used Sweet William)
1 container vegan cream cheese
2C confectioners' sugar
2T pure vanilla extract
1C ground macadamia nuts (I also used crushed nuts, or anything else you wanted to roll the truffles in)
Melt the chocolate chips.
In a food processor, combine cream cheese, sugar and vanilla and process until well mixed. Add the melted chocolate and blend until well mixed. Transfer the mixture to a bowl and refrigerate until chilled, at least 2 hours (I did this overnight).
Roll the chilled mixture into 1-inch balls and place them on an ungreased baking sheet.
Roll the balls in the macadamias (or whatever you like), turning to coat. Transfer truffles to a serving platter, refrigerate for 30 minutes and serve. Cover and refrigerate any leftovers (not that there will be any!!!)