In a small saucepan over low heat, combine dairy-free chocolate and coconut cream, stirring frequently until melted and smooth, about 3-5 minutes. Remove from heat and cool for 15-20 minutes.

In a food processor, combine silken tofu, creamy peanut butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth, about 1-2 minutes.

Taste the mousse mixture and adjust sweetness if needed by adding more powdered sugar, blending after each addition until desired sweetness is achieved.

Evenly distribute the mousse into serving ramekins or glasses, filling them about three-quarters full, and smooth the tops.

Cover the ramekins with plastic wrap and refrigerate for at least 1 hour to allow the mousse to set properly.

Once chilled, remove the mousse from the refrigerator and top with cooled chocolate ganache, letting it cascade down the sides.