Soak the cashew nuts in water for four hours and the dates in water for about 15 minutes. 

Add the cookie ingredients in the order they appear, bit by bit to the blender. Mix well until the mixture is finely ground and forms a dough. 

Remove the dough from the blender, place in on a sheet of parchment paper and roll it out using a rolling pin. If the dough is too dry, add a little coconut oil or water. 

Using a cookie cutter or the lid of a jar, cut the dough into small circles. 

Place the cookies on a plate and when you have cut all the cookies, put the plate in the fridge. 

Wash out the blender, then fill with the ingredients for the cashew cream and mix until creamy. Spoon the cream into a small bowl. 

Remove the cookies from the fridge, spoon a teaspoon of the cashew cream onto a cookie and top with another cookie so that a ‘sandwich’ is formed. Repeat until there are no cookies remaining.