Melt the chocolate chips in a microwave-safe bowl, stirring occasionally to prevent scorching.

Set aside to cool slightly.

In a blender or food processor, blend the silken tofu until smooth (about 1 minute).

Add the powdered sugar and vanilla extract, and blend again until combined.

Add the raspberry jam and continue blending until fully incorporated.

Gradually drizzle in the melted chocolate while blending, ensuring it is fully mixed.

The consistency should resemble thick sour cream.

Divide the mousse evenly among 4 dessert bowls.

Chill in the refrigerator for at least 1 hour before serving.

Top each bowl with an equal amount of fresh raspberries before serving.

In a food processor, combine the tofu, nondairy sour cream, and peanut butter.

Blend until smooth, scraping the sides occasionally.

Add the vanilla extract, maple syrup (or agave nectar), and fine sea salt.

Blend again until perfectly smooth, scraping down the sides as needed.

Divide the mousse evenly among 8 small dessert dishes.

Chill in the refrigerator for several hours or overnight before serving.

Place the tofu in a food processor and blend until smooth.

Add the avocado, agave nectar, vanilla extract, and coconut milk powder (if using) to the processor.

Blend until combined.

Add the melted, cooled chocolate and continue blending until the mixture is perfectly smooth, scraping the sides of the processor as needed.

Divide the mousse among 6 small dessert dishes.

Chill in the refrigerator for at least 2 hours or overnight before serving.

In a microwave-safe bowl, combine the white chocolate chips and agave nectar.

Melt in the microwave, stirring occasionally to prevent scorching.

In a food processor, grind the macadamia nuts until they resemble a butter-like consistency and start to release their oil.

This may take a few minutes.

Add the melted chocolate, silken tofu, vanilla extract, and lemon zest to the food processor.

Process until the mixture is perfectly smooth, scraping the sides occasionally.

Divide the pudding among 4 small dessert dishes.

Chill the pudding overnight to allow the flavors to develop.

Preheat the oven to 375°F (190°C or gas mark 5).

Place 1 tablespoon (14 g) of the nondairy butter and water in an 8-inch (20 cm) square baking dish.

In each apple cavity, place 1½ teaspoons of the remaining butter, followed by 1 tablespoon of ground almonds and 1½ teaspoons of jam.

Sprinkle each halved apple with ¼ teaspoon dried thyme (optional).

Bake the apples for 25 to 30 minutes, or until they are tender but not mushy.

Let the apples rest for a few minutes before serving.

They can be enjoyed hot, at room temperature, or cold.

In a medium-sized saucepan, combine the Sucanat, cinnamon, cornstarch, salt, and coconut milk powder (if using).

Slowly whisk in the milk.

Cook the mixture over medium-high heat, whisking constantly, until it just starts to thicken.

Whisk in the peanut butter and continue cooking for another couple of minutes, until the pudding thickens again.

Divide the pudding into 4 small dessert dishes.

Let it cool completely, then refrigerate for several hours or overnight.

Serve cold.

In a medium-sized saucepan, combine the Sucanat, cornstarch, cocoa powder, and salt.

Slowly whisk in the milk.

Cook over medium-high heat, whisking constantly, until the mixture starts to thicken.

Whisk in the chopped bittersweet chocolate and nondairy butter, and continue cooking until melted and thickened.

Stir in the peppermint extract (if using).

Divide the pudding into 4 small dessert dishes.

Let the pudding cool completely, then refrigerate for at least 2 hours or overnight.

Serve cold.

In a saucepan, combine the soy milk, sugar, cornstarch, and lemon juice.

Stir until smooth.

Heat the mixture over medium heat, stirring constantly to prevent lumps and scorching, until the pudding thickens.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract.

Pour the pudding into 6 dessert cups or one bowl.

Refrigerate until chilled and ready to serve.