1 – Blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. Divide the mixture between 6 small glasses and press into the base.

2 – Clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. Spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hr, or overnight if you like.