1. Grind the oats, yeast, and cocoa until you have flour.
2. Pour the flour into the molds. Beat with the small mixer, adding the vegetable milk gradually.
3. When everything is mixed together, add the nut cream and beat again.
4. Allow the mixture to sit. Next, use a spatula to push the white chocolate to the bottom of the cake, ensuring that it remains in the center.
5. Place the container in the fryer and cook at 170°C/340ºF for 10 minutes.
6. Allow it to rest at room temperature.