Stonehenge Truffles

Combine the vegan cream cheese and powdered sugar in a bowl, mixing thoroughly until a smooth, uniform paste forms.

Divide the mixture into 12–16 equal portions and roll each one between palms into a ball shape.

Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until fully melted and smooth.

Using a fork or dipping tool, submerge each cream cheese ball into the melted chocolate, coating it evenly on all sides.

Transfer the coated truffles to a parchment-lined plate or baking sheet and refrigerate until the chocolate shell sets, about 15–20 minutes.