Add tofu, coconut cream, Boku Coco Love, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten.
Pour the mixture into glass custard cups. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight. Serve chilled topped with vegan whipped cream.