Combine biscuits with coconut oil and press mixture into a silicone muffin tray. Place in the fridge to chill.
Meanwhile, blend the tofu, coconut cream, coconut oil, maple syrup and protein powder in a blender until smooth.
Add the melted chocolate and blend again.
Pour filling over the bases and leave in the fridge to set for a few hours or overnight.
Sarah is a food technologist at VPA where she creates new and exciting products, and ensures that all VPA products are made to a superior standard. She is passionate about health, food, and her dachshunds.