Silken Tofu Blackberry Dessert

makes 10

(we used empty Gu pudding ramekins)

Ingredients:

200g of vegan digestive biscuits

4oz (100g) of vegan margarine

1 packet of silken tofu (349g)

400g of blackberries

1 tablespoon of agave syrup

vegan squirty cream vegan

chocolate chips

Method:

1. crush digestive biscuits into crumbs.

2. melt margarine in a saucepan.

3. add biscuits crumbs and stir in so they are stuck together.

4. put the biscuit crumb mixture into the bottom of the ramekins, smooth down with a teaspoon.

5. remove any excess from the tofu, no need to press, just remove any excess moisture. I emptied the packet over a sieve.

6. put tofu into food processor.

7. wash the blackberries.

8. add blackberries to food processor.

9. add agave syrup to food processor.

10. wizz up to blend thoroughly.

11. pour mixture into ramekins, on top of the biscuit crumb mixture.

12. smooth across with a teaspoon.

13. put in the fridge for a few hours.

14. just before serving top with squirty cream and chocolate chips.

Will keep in the fridge for a few days.