Gluten-Free Chocolate Chip Cookie Bowls with Chocolate Protein Mousse

1 Preheat oven to 350°F. Lightly grease a muffin tin (regular size works best).
2 In a medium bowl, whisk together almond flour, arrowroot starch, baking soda, and salt.
3 Stir in maple syrup, melted coconut oil (or butter), and vanilla until a soft dough forms. Fold in chocolate chips.
4 Press the dough over the bottom of an upside-down muffin tin, using a spatula to help. The dough should cover 10 muffin cups.
5 Bake for 10–12 minutes, until edges are just turning golden.Let cool in the pan for 10 minutes, then carefully remove and cool fully before filling (they firm up as they cool).
6 Meanwhile, make the chocolate mousse by blending together the tofu, almond butter, and melted chocolate.
7 Once the bowls have cooled, fill with mousse. Place in the fridge for 30 minutes to set, and then enjoy!