1 cup raw cashews, soaked at least 4 hours
6 dates, soaked at least 4 hours
1/2 cup date soaking water
1/2 cup light coconut milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon SweetLeaf Stevia Liquid - Peppermint Sweet Drops™
Pinch of salt
2 tablespoons coconut oil, melted and cooled
3 tablespoons SugarLeaf™
1/4 cup almond meal
2 tablespoons coconut flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Prepare the filling
Drain the cashews and dates, reserving the date water. Combine cashews, dates, 1/2 cup date soaking water and coconut milk in a high speed blender or food processor, and blend until completely smooth. Add cocoa powder, vanilla, SweetLeaf Stevia Liquid - Peppermint Sweet Drops™ and salt and continue blending until fully combined, scraping down the sides of the container as needed. Blend in coconut oil. Transfer to a container and refrigerate, covered, for 6 hours or overnight.
Prepare the cakes
Preheat oven to 177°C. Line two baking sheets with parchment paper.
In a medium mixing bowl, beat the eggs and SugarLeaf™ with an electric mixer until pale and fluffy. Add dry ingredients and start blending on low speed, gradually increasing the speed to high and mixing until no lumps remain, about 2 minutes.
Use a small cookie scoop to scoop the batter onto the parchment-lined cookie sheets. Bake for 10 minutes. Remove from oven and cool completely.
Remove filling from refrigerate and let sit at room temperature for about 10 minutes, until slightly softened. Use a small cookie scoop to scoop the filling onto half of the cakes. Gently press another cake onto each to make a sandwich. Refrigerate until ready to serve. You’ll have some leftover filling – grab a spoon!