Mocha Cream Filling

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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.

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