1. Remove the silken tofu from the fridge about 20 minutes before using it and place it in a tall container. Take the cherries out of the freezer and allow thawing. Whisk the veggie heavy cream and set aside.

2. Roughly chop the chocolate and melt it in the microwave to get a smooth chocolate sauce. Set aside. Blend the silken tofu with an immersion blender until very smooth and creamy. Add the melted chocolate, maple syrup and vanilla extract and continue blending until all is well combined. Fold in the whipped cream. Fill the mousse into serving glasses and place in the fridge for at least 2 hours (or overnight).

3. For the cherry compote mix the cornstarch, sugar, and about 1-2 tbsp. of the cherry juice until smooth. Add the remaining juice to a small saucepan and bring to a boil. Stir in the starch mixture and let the juice thicken. Once you got a thick consistency add the cherries. Reduce the heat and let the cherries simmer for about 2-3 minutes while stirring constantly. The cherries should soften slightly but not get mushy. Remove the compote from the heat and let cool down completely.

4. Add the cooled cherry compote on top of the chocolate mousse, sprinkle with some sliced almonds and serve.