Warm an oven to 180 C degrees. Mix all the wet ingredients in a bowl, add the dry ingredients and gently mix just until combined. Move quickly to the warm oven for about 25 minutes (check that a toothpick turns out clean).
For the cherry tomatoes butter: place the tomatoes (whole) in a warm non-stick skillet with a bit of olive oil and let them split from the heat. Mix from time to time using a wooden spoon, while pressing the tomatoes towards the pan so their juice will come out. When their juice starts to release add the soy sauce, and keep cooking until the pan is full of totally juicy tomatoes. Add the cocoa butter and mix until it melts. Blend everything using a hand blender to make the texture more smooth and place in the fridge for hardening.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%90%d7%a4%d7%99%d7%a0%d7%a1-%d7%a9%d7%99%d7%a4%d7%95%d7%9f-%d7%a8%d7%95%d7%96%d7%9e%d7%a8%d7%99%d7%9f-%d7%9e%d7%9c%d7%95%d7%97%d7%99%d7%9d-%d7%95%d7%91%d7%9c%d7%95%d7%92%d7%95%d7%9c%d7%93/