- 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)
Create a bain-marie by placing a small pan over a medium-low heat, half-filled with boiling water, with 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.
You can make this dish your own by adding extra flavours such as orange zest, chilli, fresh raspberries or even a spot of brandy!