1 sweet shortcrust pastry (bake first)

1 container silken tofu

100 g cooking chocolate

1 tsp peanut butter

2 tbsp soy milk

Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn’t burn.

Once the chocolate is melted, blend together the peanut butter, silken tofu, chocolate and soy milk in the blender until smooth and creamy, adding a bit more soy milk if necessary.

Pour into pastry and refrigerate until firm, at least one hour.