Vegan chocolate pots
Ingredients
- 200g dairy-free dark chocolate (75%)
- 700g silken tofu
- 160g maple syrup
- 1 lime
- 1 tablespoon vanilla bean paste
- 1 tablespoon dark rum
- 1 large pinch of dried chilli flakes
Instructions
- 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.
