An absolute Favourite of mine, delicious vegan chocolate moose, Tofu the hero in this, so versatile and soaks up any flavour you give it .
1 Pack of SILKEN tofu , the type of of tofu is really important as silken is smoother and is a much better texture.
1 shot of good dark rum – For This I recommend Kraken, because we are all a pirate at heart.
Zest of 1 lime , plus a squeeze of the liquid (not too much otherwise it becomes quite citrus and tangy but a small amount works well with the shot of rum )
150ml of maple syrup
And 2/3 teaspoons of vanilla pasta or extract
200g of melted dairy free dark chocolate – the key is good quality dark chocolate – anything above 70% cocoa is usually vegan , just check the ingredients for no milk
Pinch of salt
Pinch of chilli flakes (optional)
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then 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 1 good pinch of sea salt, then 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 / espresso cups and grate leftover chocolate on top for garnish