Mocha Cream Filling

Combine unfiltered apple juice and agar-agar flakes in a saucepan over medium heat, stirring occasionally to dissolve the flakes completely.

Mix kudzu with 2 tablespoons cold water in a small bowl to create a smooth slurry, then add to the saucepan while stirring constantly to prevent lumps.

Add vanilla soy milk to the saucepan in a slow stream while whisking continuously to combine.

Stir in maple syrup, pure vanilla extract, and almond extract until fully incorporated.

Whisk in almond butter, coffee granules, salt, and ground cardamom, mixing until the coffee granules dissolve and the filling is smooth.

Continue heating the mixture just until it reaches a gentle simmer, stirring frequently to prevent sticking.

Pour the mocha cream filling into a shallow dish or bowl and allow it to cool to room temperature, then refrigerate for at least 30 minutes until set and thickened to desired consistency before using.