Directions

1. 1. Melt the chocolate using bain-marie, then remove from the heat.
2. 2. 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. 3. Add the tofu to a food processor with 40g of maple syrup, vanilla bean paste and a pinch of sea salt and blend for a 2 minutes or until smooth. Pulse in the melted chocolate and once fully combined transfer to a bowl.
4. 4. Clean out the blender and add the dates, a splash of boiling water, peanut butter and remaining 10g of maple syrup. Blend until totally smooth. Add another splash of hot water if needed and blend until smooth.
5. 5. Spoon the peanut caramel into the bottom of small bowls or glasses and top with the chocolate mousse. Finish with a sprinkle of flaky sea salt, dark chocolate shavings, or rose petals if desired. Chill in the fridge for at least 30 minutes before serving.