In a high-speed blender, combine the silken tofu, smooth peanut butter, agave syrup, vanilla extract, and a pinch of salt. Blend at medium speed for about 1-2 minutes until the mixture is completely smooth and creamy, with no lumps.

Spoon the mousse mixture into individual ramekins or jars, cover with plastic wrap or a lid, and refrigerate for at least 30 minutes.

In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips over low heat, stirring frequently. Once melted, mix in the creamy part of the chilled coconut milk until smooth and glossy.

Pour the warm ganache over each ramekin of mousse, spreading it evenly. Return to the refrigerator for at least 1 hour to set.

Serve chilled and garnish with crushed nuts or a sprinkle of sea salt.