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Add the silken tofu, peanut butter, maple syrup, vanilla extract and pinch salt to a blender and blend until smooth – taste test and add any more of the ingredients to your preference.
Spoon into 3 or 4 ramekins or jars. Cover and place in the fridge while you make the ganache.
Chop the chocolate into small pieces (or use good quality choc chips)
Melt the chocolate gradually in the microwave or in a double boiler/Bain Marie. Go slowly and stir constantly to ensure it doesn't burn
Once melted, add the coconut cream and stir to combine thoroughly. To keep it at a pouring consistency you can warm it a little but be careful as the coconut cream will boil/burn very quickly
Pour the ganache over the mousse and let them set in the fridge for around 1 hour