Classic Praline Cloud Slice

Cook the chocolate pudding with sweetener to taste until it becomes a thick cream.

Grind the hazelnuts, then add them to the cooled pudding along with the hazelnut butter, vanilla extract, and Vegan crema. Mix thoroughly, then let the flavors meld in the refrigerator.

Dip the rice paper sheets into lukewarm water, then place them on a baking tray lined with parchment paper so that they overlap. You will bake two sets of 4-piece sheets.

Once they are ready and cooled, spread a layer of cream onto one rice paper sheet, followed by another rice paper layer and another layer of cream.

Sprinkle with ground hazelnuts, then let it rest in the refrigerator overnight.