combine almond flour, flax meal, almond butter, dates, cocoa powder, dairy-free milk, and vanilla extract in a food processor. blend the ingredients until they form a smooth dough.

scoop out tablespoon-sized portions of the dough and roll them into balls. flatten each ball into a cookie shape and set them aside.

drain the soaked cashews and add them to the food processor. blend the cashews with coconut cream, vanilla extract and maple syrup until you get a smooth, creamy consistency. then, add the 1/2 cup cream cheese and pulse until thick and creamy.

spread the cream mixture onto half of the cookie shapes. place the filled cookies on a tray and transfer them to the freezer.

let the cookies freeze for about 1 hour until the filling is firm. once the filling is set, remove the cookies from the freezer.

top each filled cookie with one of the remaining cookie shapes to form sandwiches.

return the assembled cookies to the freezer for another 30 minutes to firm up. after 30 minutes, the cookies are ready to enjoy.

you can eat them straight from the freezer or let them thaw slightly before serving.