Yield: about five dozen truffles.

Ingredients:

• 1 (8-ounce) package nondairy cream cheese, softened at room temperature (try Tofutti brand)
• 3 cups powdered sugar
• 12 ounces semisweet chocolate, melted (make sure to find a dairy-free brand, such as Tropical Source, Chocolate Decadence or your favorite brand)
• 1-1/2 teaspoons vanilla
• Ground nuts, unsweetened cocoa, or toasted flaked coconut

Directions:

• Beat the cream cheese until smooth. Gradually add the powdered sugar, beating until well-blended. Add the melted chocolate and vanilla and mix well. Refrigerate about 1 hour.
• Shape the mixture into 1-inch balls and roll them in the nuts, cocoa or coconut. Store in the refrigerator.

Variation:

• To flavor the truffles with liqueurs, omit the vanilla. Divide the mixture into thirds, and add 1 tablespoon liqueur (coffee, orange or almond) to each third. Mix well, then proceed as directed above.

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