Vegan Chocolate Mousse with Raspberry and Salted Chocolate Crumble

method:

• To make the vegan raspberry and chocolate crumble, mix all of the dry ingredients in a bowl, and add the melted vegan butter to bind the mix together. Spread the mixture out evenly on a lined baking tray and cook at 170C/325F/Gas 3 for 12-15 minutes. Once it has cooled, add the raspberry pieces and set aside. If you wish to prepare this in advance, the crumble can be stored in an airtight container for up to five days.
• To make the optional caramel layer, mix the almond milk with the corn starch and warm this up gently in a small pan until it reaches 60C/125F/Gas 1/4, then set aside. Heat the sugar in a pan on a medium heat, until it reaches a light golden caramel. Turn the heat to low, then slowly add in the milk, whisking all the time until it's fully incorporated. Once all the milk is in, bring the mix to the boil and whisk constantly for one minute (this will cook the cornstarch and thicken the mix). Take the pan off the heat, whisk in the butter until it is emulsified, and set aside in a bowl to cool to room temperature.
• To make the vegan mousse, warm the chocolate gently in the microwave and stir with a spoon until melted. Drain off the tofu, place it into a blender with all of the other mousse ingredients, and blend until smooth. Put to one side until you are ready to pour it into the glasses (Do not store it in the fridge while you gather the other elements; it will become too firm to pour).
• To assemble the dessert, start by pouring a small amount of mousse into the bottom of the glass and layer with the crumble, followed by another layer of mousse. Place the glass in the fridge to set for 15 minutes before topping with a spoonful of caramel and finishing with more crumble.