On a sheet tray, roast almond powder at 300F until it takes a light brown color

In a bowl, combine almond powder, flour, brown sugar, baking powder, baking soda and salt

In another bowl, whisk together soy milk and cider vinegar. Let sit for a minute

Pour the soy milk preparation on the dry ingredients and mix with a whisk until perfectly smooth

Incorporate oil and praline

Pour on a half sheet tray

Cook at 325F for about 12 minutes

Let cool completely and cut using a 6cm cookie cutter. Take out the center using a 3cm cutter

Bring 620g of soy milk to room temperature and pour in a blender. While the blender is running, slowly pour the coconut oil. Continue to blend for a minute. Reserve in the fridge

Bring 440g of soy milk with glucose, invert sugar, salt and vanilla bean to boil. Take off the heat, cover and let infuse for 5 minutes

Strain through a fine strainer

Gradually pour the hot mixture over the chocolate and, strirring with a whisk from the center to create a shiny elastic core, showing the start of an emulsion

Maintain this texture right to the end of the mixing stage

Continue mixing, gradually adding the liquid. Mix with a handheld mixer to finish

While blending, slowly add the reserve mixture of soy milk and coconut oil

Cover and reserve in the fridge for at least 8 hours to crystallize

In the mixer, combine vegan butter and brown sugar

Add remaining ingredients and mix until it comes together

Roll out and cut at 8cm

Let sit in the fridge for at least 1 hour

Cook at 300°F until golden brown

Heat the coconut cream

Slowly combine the melted chocolate and cocoa butter

Heat the Absolu Cristal with the water and salt until it comes to a boil

When it reaches 105°F (40°C) add it to the base mixture. Mix together

Leave to set in the refrigerator for 24 hours before use

Reheat the glaze slowly and mix using an immersion blender to remove air bubbles. Use at 85-95F (30-35C)

Blend haskap berries with water and sugar

Bring to boil and incorporate agar using a whisk. Cook for a minute

Let set in the fridge, cut in small pieces and blend until completely smooth

Pass through a strainer