Add the silken tofu, pesnut butter, maple syrup, vanilla and salt to a blender, and blend until smooth. It's good at this point to taste test, to see if it's sweet enough or maybe it needs a bit more pesnut butter, add to taste. Then pour into glasses or ramekins and place in the fridge to set (roughly 20 minutes).

While your mousse is setting, melt the chocolate in a bain-marie or microwave. Once melted, add the creamy part of the coconut milk and the cacao and mix until smooth and decadent!

Pour the chocolate ganache over the peanut mousse and leave to set in the fridge for 1 hour. Serve and enjoy!