Almond Flour Chocolate Cake
[Vegan, Gluten-Free]

To Make the Chocolate Layer:

1. Preheat oven to 340°F.
2. Place almonds in a processor or high-speed blender and process into a flour-like consistency (skip this step if you already have almond flour).
3. Add the rest of the ingredients into the food processor (except the chocolate chips) and process until a smooth dough forms, about five minutes.
4. Add chocolate chips to the dough and mix by hand.
5. Line a large baking tray with parchment paper.
6. Scoop out the dough and place it on the parchment paper forming three separate balls. Then, with damps fingers, press down on each ball to form three large cookies, about 1/2-inch thick.
7. Bake cookies for 12 minutes. Remove from oven and let cool completely.

To Make the Cashew-Caramel Filling:

1. Rinse and drain soaked cashews.
2. Process all ingredients until a smooth dough forms, about 5-10 minutes.

To Form the Cake:

1. Place one large chocolate cookie on a flat tray and then spread one-third of the filling on top.
2. Repeat process with the rest of the cookies and filling until you end up with a layer cake.