Chocolate Mousse

2 boxes extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup + 1 Tbsp. cocoa powder
1/2 cup maple syrup
2 tsp. vanilla essence
2 Tbsp. cashew butter
1 Tbsp. tahini
Pinch of sea salt

• Blend all the ingredients in a food processor until smooth and creamy.

Note: Store in the fridge for up to a week.

Makes 3 cups