Mocha Cream Filling
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 In small saucepan, mix apple juice and agar-agar flakes. Let stand 10 minutes. 2 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). 3 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. 4 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.

About


a dairy-free filling for desserts.