Tofu Tiramisu Pots

1. Crumble the Lotus Biscoff biscuits into 2 small dessert glasses.

2. Pour a tablespoon of cooled coffee over the biscuit base in each glass. 

3. Place the Cauldron Extra Firm Tofu, coconut yoghurt, vanilla extract and icing sugar into a food processor. Blitz for 2 minutes. Scrape down the sides of the blender and blitz for a further 2 minutes. 

4. Divide the mix between 2 glasses.

To serve

1. Dust the tops of the tiramisu pots with cocoa powder. Decorate with chopped pistachio nuts and fresh raspberries.