Start by preparing the cashew-coconut cream by blending the coconut cream and the cashew purée in a blender to obtain a smooth cream. Chill in the fridge while you prepare the biscuits.Step 2
For the biscuit dough, mix all the ingredients in a blender until you get a firm, non-sticky dough.Step 3
Place the dough between two sheets of baking paper and roll out with a rolling pin until 0.5 cm thick.Step 4
Using a pastry circle (or the rim of a glass) 4-5 cm in diameter, form an even number of discs and set aside.Step 5
Take the filling out of the fridge and place one teaspoon of cream on one biscuit disc. Close with the other biscuit disc, pressing lightly.Step 6
Repeat with all the other biscuit discs and chill for 30 minutes before enjoying.