Vegan chocolate pots

“With tofu and dairy-free chocolate, these are a tasty vegan twist on regular chocolate mousse ”

200 g dairy-free dark chocolate (at least 75% cocoa solids)

700 g silken tofu

160 g maple syrup

1 lime , zest of

1 tablespoon vanilla bean paste

1 tablespoon dark rum

1 large pinch of dried chilli flakes

1 large pinch of sea salt

Method

1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
4. Add the melted chocolate and pulse until silky and combined.
5. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
6. Pop in the fridge for 15 minutes to chill, then serve.