Method

Start by drizzling 3-4 tbsp of peanut butter onto greaseproof paper, pop in the freezer.

Add the tofu, espresso shot and coconut cream in a blender until smooth.

Scoop into the bain marie then place on a low heat, adding in the chocolate, melt and stir until combined.

Pour into three - four dessert glasses/pots then leave to set in the fridge or freezer.

Make the peanut butter brittle by placing the ingredients in to a frying pan, bring to a medium heat, once the sugar starts to bubble and the peanuts are toasted, lay out onto greaseproof paper and leave to set.

When the pots are ready to serve, break up the brittle then place over the top of the mocha tofu finished with the frozen peanut butter disc and enjoy!