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Add the banana, cacao powder, soy milk, silken tofu, and maple syrup to a blender
Blend until completely smooth
Pour the mixture into a small saucepan and cook over a low heat for around 5 minutes, stirring frequently, until the mixture is gently bubbling and has thickened slightly
Add a small splash of water to the base of each container to prevent the pudding from sticking
Pour in the pudding mixture and leave to cool to room temperature
Transfer to the fridge for at least 3 hours until fully set
Run a knife gently around the edge of each mould and turn upside down onto a serving plate
Dust with raw cacao powder or top with shaved dark chocolate, and serve with fresh strawberries or berries