*This recipe requires a countertop blender or a powerful immersion blender.*
To make the chocolate cream, melt the chocolate and coconut oil in a bain-marie. Put the Silken Tofu and sugar in a blender. Add the vanilla powder and (optionally) a dash of rum or almond extract. Blend for approx. 60 seconds until foamy. Reduce speed to medium, pour in the melted chocolate mixture, and blend until homogeneous.
Arrange the biscuits in a baking dish. Drizzle the biscuits with a few teaspoons of espresso and top with 1/3 of the chocolate cream. Dust with cocoa. Arrange a second layer of biscuits, drizzle with espresso and top with another third of the chocolate cream. Dust with cocoa and repeat all steps with a final layer of biscuits.
Refrigerate for several hours before serving, preferably overnight. If desired, garnish with chocolate shavings.
