In a saucepan over low heat, melt margarine with soy milk and mix with peanut butter. Stir in soy protein powder, sugar substitute, salt, vanilla, and nuts.
Roll into small balls, slightly smaller than a walnut. Put in a container in a single layer and freeze overnight, or for at least 2 hours.
Melt chocolate and oil in microwave on high for 30 seconds. Allow to stand 1 minute and stir until smooth. Using a toothpick, dip balls in chocolate. Place on wax paper and store in freezer in an airtight container.
Once the balls are frozen, prepare glaze by putting sugar substitute in a cup and adding water and lemon juice 1 drop at a time until a thick paste form.
Add vanilla extract slowly and mix. If mixture is to loose, add another teaspoon of sugar substitute. If too thick, add more water. Using a spoon, wave above the balls, allowing the glaze to design freely.