Mocha Cream Filling

Photo: flickr user Shayan (USA)

Ingredients

1 cup unfiltered apple juice

3 1/2 tablespoons agar-agar flakes

1 tablespoon kudzu

2 cups vanilla soy milk

3 tablespoons maple syrup

2 tablespoons pure vanilla extract

2 teaspoons almond extract

2 tablespoons almond butter

2 teaspoons coffee granules

1/4 teaspoon salt

1/4 teaspoon ground cardamom

Preparation

In small saucepan, mix apple juice and agar-agar flakes. Let stand 10 minutes.

Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil).

Meanwhile, in medium bowl, dissolve kudzu in 1/4 cup soy milk. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom.

Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes. Pour into shallow dish and cool to room temperature. Refrigerate for at least 1 hour. Transfer to food processor and puree before using.