Gold Digger Cake

First prepare the cupcake molds as shown in the video with the acetate cake strips Next prepare the cookie base: by crushing the graham crackers in a food processor to fine crumbs. Add the melted vegan butter and pulse until it resembles wet sand Press the crumbs into the prepared molds evenly on the bottom Freeze while you prepare the rest of the recipe For the Caramel Centers: Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat Slowly & carefully pour in the plant milk and vegan butter and once the bubbling subsides stir it to a smooth sauce Stir in the salt if using Pour into a heat proof container and refrigerate until needed *it will thicken as it sits! The liquid caramel must be COLD before pouring into the mousse centers! Next prepare the caramel shards: Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat Slowly & carefully pour it onto a silicone lined sheet pan or a sheet pan that has been sprayed lightly with pan spray. Allow it to cool then crack it with a hammer or break apart with your hands For the smaller bits to fold into the mousse you will have to break it in a food processor or by hand in a bag with a hammer *as shown in the video Keep the caramel shards tightly sealed to prevent condensation & sticking together! For the mousse: melt the vegan semi sweet chocolate over a double boiler or in the microwave. Sprinkle the agar powder over the hot coffee with the sugar and bring it to a boil then keep it warm in a pan of hot water to prevent it from setting. Whip the coconut fat from the tops of the cans of coconut milk or prepare your favorite vegan whipped cream recipe Reserve the soft whipped coconut cream in the refrigerator and then prepare the aquafaba by whipping it in a high speed stand mixer with the balloon whip attachment & the cream of tartar until thick & glossy Whisk by hand, the warm agar/coffee into the chocolate & whisk smooth, then fold (whisk) in the coconut cream along with the crushed bits of caramel shards (approx ¾ cup) then fold in the whipped aqaufaba. Immediately portion into your prepared molds and then refrigerate to set. With a cupcake corer (or a cannoli tube) hollow out the centers of each dessert but keep the mousse you are taking out! this will get rolled into gold sprinkles for the gold nugget decor! Fill the centers with caramel sauce and replace some of the mousse to the top to seal Refrigerate to set (at least 2 hours) unmold the desserts and sprinkle with cocoa powder then garnish with the remaining caramel shards, edible gold leaf & your gold nuggets