- 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.
- Break in the chocolate. 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 and a good pinch of sea salt. 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. To make it extra special, VfL Chef, Ollie, likes to use a mixture of espresso cups and cute little glasses.
- 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.
For more great ‘Fortified Recipes’, click here.
