Make the filling by blending the cashews in a high-powered blender until it turns to flour. Add in the coconut cream, honey, vanilla, and sea salt and blend until creamy, scraping down the sides if needed. Transfer the mixture to a bowl and mix in the elixir until completely combined. Spread the filling out on a lined baking sheet so it's about 1/2 inch thick (you won't use the whole sheet), and allow to set – it thickens slightly as it sits.

Make the cookies by combining the almond meal and cacao powder and then massaging the dates into the mixture until well combined. Add in the coconut oil to bring it all together. Press the mixture out on a lined baking sheet so it's about 1/3 inch thick. Using a 2-inch cookie/biscuit cutter, cut 6 discs from the cookie mixture. Then cut 3 discs from the filling mixture, and sandwich the filling between two of the cookies. You may be able to make another cookie using the leftovers.

Chill the cookies in the fridge until you're ready to eat them (bite off little pieces throughout the day) or freeze them if you aren't planning on eating them right away.

*Recipe makes 3 cookie sandwiches