Ingredients:
1/2 cup almonds
1/4 cup flax seed
1/4 cup cacao powder
1/4 cup shredded coconut
1 tbsp sweetener of your choice e.g. brown rice syrup or maple syrup, agave etc
1 tsp vanilla extract

1/4 cup cashews
2 tbsp shredded coconut
2 tbsp coconut oil
1 tbsp sweetener of your choice e.g. brown rice syrup or maple syrup, agave etc
1 tsp vanilla

Directions:
In a spice or coffee grinder, grind flax seeds and shredded coconut into a fine powder. Add these into your food processor along with the almonds and cacao powder, and mix until a flour like consistency is reached. Next add in your sweetener and vanilla – you may also want to add some water here, to create workable dough. Remove dough from food processor, roll into a log, and cut into sixteen equally sized medallions. Place medallions in your dehydrator on 118 degrees for four to six hours – flipping them halfway through.
To make filling, grind cashews and shredded coconut to a fine powder, then mix in the your sweetener of choice, vanilla, and coconut oil until smooth. Take half of the cookies, and spread them with this filling. Pair these cookies up with the remaining cookies, so that the cream is sandwiched in between them. Dehydrate for another two hours or so, or until as dry as you would like. Store in refrigerator for up to a week.

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page