Vegan chocolatey chocolate kisses

Vegan chocolatey chocolate kisses
To make the batter:
15 g margarine
20 g icing sugar
60 ml water
45 g flour
1/4 tsp. ground cardamom
To make the filling:
260 g soya whipping cream (e.g. from Soyatoo)
60 g dark (cooking) chocolate
Grated tonka beans
To make the glaze:
125 g dark cooking chocolate
50 g coconut oil
To make the waffle matter, melt the margarine and stir in the sieved icing sugar and the cardamom. Add water and flour alternately and mix everything to a smooth batter. Leave to rest for around 15 minutes. Pre-heat the wafer/cone maker and brush the baking surfaces with a little oil. Set the temperature indicator to around 3/4 (less if required). Place 1 tbsp. of the mixture on the lower baking surface, close the appliance and bake. Using a round cutter, cut out little circles immediately (usually two per waffle). If the waffles break, turn down the temperature of the appliance slightly or place a damp dishcloth on the waffles to restore their pliability (in this case, bake the cut out waffle bases in the oven at 200 °C for a couple more minutes to remove the moisture). Leave to cool.
To make the filling, whip the soya cream and melt the chocolate in a water bath. Gradually mix into the cream with some grated tonka beans using the electric hand mixer, and then chill. Spoon the cream into a piping bag with or without a hole nozzle and pipe onto the waffle bases. Place in the freezer for 20 minutes. Melt the cooking chocolate and the coconut oil in a water bath and coat the chocolate kisses with the results. Leave to set on a baking rack.