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Soak the dates in a bowl with hot water for 10 minutes and then drain them.
Meanwhile, rinse well the silken tofu under cold water.
Then, add the dates, tofu, cocoa, and almond essence to a food processor.
Blitz the ingredients until you have a smooth and creamy chocolate mousse, scraping the sides of the blender bowl in between pulses.
Refrigerate the mousse for at least 10 minutes and then divide it among serving cups.
You can top the mousse with frozen berries, coconut shavings, or toasted almonds.