Raw Vanilla Protein Cookies and Cream
[Vegan, Gluten-Free, Paleo]

To Make the Cookies:

1. Add all ingredients to a high-speed blender or food processor and blend until soft and fudgy. This may take a little bit of time and you may have to scrap down the sides or use the tamper for a blender. Start on low to medium speed then increase to the highest speed so as not to burn out the motor.
2. Remove dough from bowl, then knead into a ball and shape into a long 1 1/2-inch square cube or cylinder.
3. Place into the refrigerator to get firm then slice into cookies with a sharp, damp knife.

To Make the Filling:

1. Add the cashews, coconut cream, sweetener, and vanilla
2. Blend on high until you get a super smooth and creamy filling that resembles thick custard.
3. Remove from the jug into a bowl and let cool in the refrigerator
4. As it sits and cools, the unsoaked cashews will absorb some of the liquid and it will thicken even more and the flavors also improve
5. If it doesn't get thick enough and you're in a rush, add a pinch of guar gum and stir through. This will form a thick strong filling that sits in the mix and doesn't run out. Otherwise, let it chill in the refrigerator until it's firm.

To Assemble:

1. Place a teaspoon of the filling onto one of the cookies then spread with the back of a butter knife to the edges.
2. Carefully place another cookie on top and gently press into position
3. Repeat with the remaining cookies and cream.