I'm baking dairy free due to milk protein allergy. Unsweetened almond milk subs in for the whole milk in the pastry cream. Also earth balance sticks for the butter. From past experience reducing the cornstarch to about 1/2 usually works, this time it ended up a touch too thick. I lighten the pastry cream with whipped coconut cream. Turned out tasting great but needs a bit more sugar for all but the most chocoholic. Also subbed Nutpods cream for the whipping cream in the icing with great results. Thanks for the inspiration!

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