Chocolate and Peanut Butter Pots
8-10
20 minutes
0 minutes
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Ingredients
- Chocolate Mousse
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200g dairy-free dark chocolate (75%+ cocoa solids)
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700g silken tofu
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150ml maple syrup
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1 tbsp vanilla bean paste
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1 large pinch of sea salt
- Peanut Butter Caramel
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3 tbsp Pip & Nut Smooth Peanut Butter
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9 medjool dates - stones removed
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30g maple syrup
Method
Melt the chocolate in a heatproof bowl over simmering water. Remove from heat.
Line a bowl with a clean tea towel, add the tofu and squeeze out excess moisture.
Blitz the tofu with 150ml maple syrup, vanilla bean paste and salt for 3-5 minutes until smooth. Pulse in the melted chocolate. Transfer to a bowl.
Clean the blender and add the dates, a splash of boiling water, peanut butter and 30g maple syrup. Blitz until totally smooth and caramel-like.
Spoon the peanut caramel into the bottom of small glasses, then top with the chocolate mousse.
Finish with flaky sea salt and dark chocolate shavings. Chill for 30 minutes before serving.
Remember to give your nut butter a good stir before using as the oils can naturally separate.
