Start by making the cream filling. Place all of the filling ingredients into a food processor or high powered blender and blend until smooth. You'll need to scrap down the sides of your processor or blender occasionally. Scoop the filling into a bowl and set it in the refrigerator to harden while you make the chocolate cookies.

To make the chocolate cookies, place the almonds in a food processor and process until you get a course meal. Add in the cocoa powder and pulse until combined. While the processor is running drop in your pitted Medjool dates one at a time. After you've finished with the dates drizzle in 2 tablespoons of maple syrup and process a little more. Use your hands to pinch some of the dough together. You'll know the dough is done if the mixture sticks together when you pinch it. If necessary add in some water 1 tablespoon at a time.

Pour the dough onto parchment paper or a non-stick baking mat and roll the dough out with a rolling pin until it's ¼-inch thick. Use a 1.5-inch circle cookie cutter and cut out as many cookies as possible, placing them on another piece of parchment paper or baking mat. Gather up the scraps of dough and continue the process until you've used up all the dough. Set the chocolate cookies in the freezer for about 10 minutes.

To assemble the cookies, place about 2 teaspoons worth of cream filling on top of half of the chocolate cookies and top with the other half of the cookies. Push the chocolate cookies together so that the cream filling spreads out and you get an "Oreo".
Store in the fridge.