Step 1

Add the silken tofu, peanut butter, maple syrup, vanilla extract and pinch salt to a blender and blend until smooth - taste test and add any more of the ingredients to your preference.

Step 2

Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.

Step 3

Melt the chocolate in the microwave or in a double boiler/Bain Marie. Once melted, add the creamy part of the coconut milk and whisk together (don't worry if some of the coconut milk liquid gets in there too, we want mainly the cream but some of the liquid is fine!)

Step 4

Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour. Serve and enjoy!