Peanut Butter Cookies:
For the chocolate mousse:
In a bowl, add the peanut butter, almond flour, agave, vanilla extract, and baking soda - mix well until a soft (almost gooey) dough forms
On a baking sheet lined with parchment paper, take about 2 tbsp of peanut butter cookie dough and form a small ball and place it on the prepared baking sheet - do this for the remaining dough, leaving at least 2 inches distance between each ball
Let them cool down on a cooling rack completely -it's very important to let them cool down at least 30 minutes before using them in the final assembly (this will help the cookies crisp up after they come out from the oven)
Melt the vegan chocolate chips and transfer to a high speed blender (I only trust Vitamix) along with the tofu, dates, and vanilla extract. Blend until smooth
Take a couple of tablespoons of the mousse and transfer to a piping bag (or a baggie with the corner snipped off) - this will help you write out the 'RIP' letters easier on the cookies
To assemble the pots, use a small dessert cup or mini mason jar. Fill it up about 3/4 with the chocolate mousse, then add a generous amount of dirt (crumbled vegan brownies), and take a peanut butter cookie and write out RIP with the piping bag, add it into the cup and secure it in place with more dirt (brownie crumbles) if need be.