Vegan Chocolate Pots

Ingredients
​ ​ ​ ​200 g dairy-free dark chocolate (at least 75% cocoa solids)
​ ​ ​ ​700 g silken tofu
​ ​ ​ ​160 g maple syrup
​ ​ ​ ​1 lime , zest of
​ ​ ​ ​1 tablespoon vanilla bean paste
​ ​ ​ ​1 tablespoon dark rum
​ ​ ​ ​1 large pinch of dried chilli flakes
​ ​1 large pinch of sea salt

Method
​ ​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 (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
Pop in the fridge for 15 minutes to chill, then serve.