In a blender, whizz together the tofu, maple syrup, coconut oil, lemon zest and juice until smooth, then pour the mixture into four ramekins or small glasses.
Pop these in the fridge and leave them to set overnight.
The next day, shortly before you serve, warm your oven to a medium heat. Blitz up the almonds in a food processor or roughly chop them with a knife before tipping them onto a lined baking tray together with the oats.
Crumble over the honeycomb or, if you can’t get hold of honeycomb, drizzle over the runny honey.
Give everything a good stir and bake in the oven for about ten minutes, stirring halfway through. Be sure to keep an eye on things as the honey can catch and burn very quickly.
To serve, remove the possets from the fridge and top each with a handful of the still warm oat crunch.
