• 200g dairy-free dark chocolate (at least 75% cocoa solids)
  • 700g silken tofu
  • 160g maple syrup
  • 1 lime, zest of
  • 1 tablespoon vanilla bean paste (optional)

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.

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. Add the tofu to a food processor with the remaining ingredients, then blitz for 1 to 2 minutes, or until smooth. Add the melted chocolate and pulse until silky and combined.

Divide the mixture between little bowls, pop in the fridge for 15 minutes to chill, then serve.