Mocha Cream Filling

• 1 cup unfiltered apple juice
• 3 1/2 Tbs. agar-agar flakes
• 1 Tbs. kudzu
• 2 cups vanilla soy milk
• 3 Tbs. maple syrup
• 2 Tbs. pure vanilla extract
• 2 tsp. almond extract
• 2 Tbs. almond butter
• 2 tsp. coffee granules
• 1/4 tsp. salt
• 1/4 tsp. ground cardamom

1. In small saucepan, mix apple juice and agar-agar flakes.
2. Let stand 10 minutes.
3. Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes.
4. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil).
5. Meanwhile, in medium bowl, dissolve kudzu in 1/4 cup soy milk.
6. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom.
7. Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes.
8. Pour into shallow dish and cool to room temperature.
9. Refrigerate for at least 1 hour.
10. Transfer to food processor and puree before using.

apple juice, agaragar, kudzu, vanilla soy milk, maple syrup, vanilla, almond extract, almond butter, coffee granules, salt, ground cardamom

Taken from www.vegetariantimes.com/recipe/mocha-cream-filling/ (may not work)