Drain your dates after they have been soaked for at least one hour. Mix dates, water, and vanilla until very well combined in either a food processor or blender. In a small bowl combine cacao powder, almond flour, cashew meal, salt, and cayenne and add to date mixture in processor/blender. Mix until fully combined. Transfer dough to a countertop and kneed into a ball, using more almond flour if necessary. Roll between two layers of parchment paper into a 1/4 inch thickness, then place in fridge for half an hour. While dough is in the fridge, make your filling.

To make filling, warm coconut butter in microwave for 10 seconds until slightly softened. In a small bowl, combine with coconut oil and mix using a long fork. Add in vanilla and agave nectar, and mix well using fork again and then switch to small spatula to try and remove clumps. It should look like a thick cream cheese frosting. If smaller lumps remain, that's totally fine!

Cut cookies into rounds using a 2 inch cookie cutter. Fill with about 1-2 teaspoons of coconut butter filling and lightly press between two cookies. Store in fridge for up to 5 days and let thaw to room temperature for half an hour before serving.