Tofu Choc Puds

1. Set a small pan over a medium-low heat. Half-fill with boiling water, then place a medium heatproof bowl on top. Make sure the base of the bowl doesn’t touch the surface of the water.
2. Break in the chocolate. Allow to melt, stirring occasionally.
3. 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.
4. Add the tofu to a food processor with the remaining ingredients and a good pinch of sea salt. Blitz for 1 to 2 minutes, or until smooth.
5. Add the melted chocolate and pulse until silky and combined.
6. Divide the mixture between little bowls. To make it extra special, VfL Chef, Ollie, likes to use a mixture of espresso cups and cute little glasses.
7. Pop in the fridge for 15 minutes to chill, then serve.

Tip: Try serving your chocolate pots with shavings of dairy-free dark chocolate. Or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.