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10 minutes
- 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
- Place a small pan over medium-low heat, half-filled with boiling water, and position a medium heatproof bowl on top without touching the water. Add the chocolate and let it melt, stirring occasionally. Line a medium bowl with a clean tea towel and squeeze out excess moisture from the tofu into the bowl. Blend the tofu in a food processor with remaining ingredients and a good pinch of sea salt until smooth (for about 1 to 2 minutes). Mix in the melted chocolate until smooth. Portion the mixture into small bowls (espresso cups or cute glasses work well) and refrigerate for 15 minutes before serving.
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