Drain the silken tofu and add it to a blender with smooth peanut butter, agave syrup, vanilla extract, and a pinch of salt. Blend on high for about 2-3 minutes until smooth and creamy.

Spoon the mousse mixture into individual ramekins or jars. Cover with plastic wrap or lids and chill in the refrigerator for at least 30 minutes.

Combine dark chocolate chips with the thick part of chilled coconut milk in a microwave-safe bowl. Microwave in 20-second increments, stirring until melted and silky smooth.

Pour the ganache over each mousse ramekin, ensuring they are fully covered. Return to the fridge for at least 1 hour.

Serve the mousse chilled, perhaps garnished with fresh fruit or a sprinkle of nuts.