1. Melt the chocolate in the microwave or in a double boiler until smooth.
  2. Put the tofu, milk, maple syrup and almond extract in a blender and blend well.
  3. Add the melted chocolate and blend until the mixture is completely smooth.
  4. Divide between four verrines and refrigerate for 1-2 hours.
  5. For the meringue topping: With a hand mixer, beat the egg whites and the lemon juice until foamy. Add the maple syrup and continue beating until soft peaks form.
  6. Before serving, divide the meringue between the pudding glasses, top with Divine Grand Granola and sprinkle grated chocolate on top!