Using a hand blender (or a powerful food processor**) mix the dates with the rice drink until a homogeneous paste forms.
Add the peanut butter, vanilla and salt and stir with a spoon (or blend again).
For the biscuits
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Grind the oats in a small blender or food processor.
In a bowl, combine the ground oats with the rice flour, the cornstarch and the baking powder.
In a larger bowl, combine the cashew butter, the cane sugar, the egg and the plant-based drink.
Add the dry ingredients to the wet ingredients.
Using a piping bag (or 2 teaspoons), gently form small disks on the baking sheet. Bake for 15 minutes at 180°C. Let cool after baking.
Using a new, clean piping bag (or a teaspoon), poach caramel on half the biscuits and top with another biscuit.
Notes
*You can also use almond butter.**I find it easier to use a hand blender than a food processor. It prevents the dates from sticking to the container.You can keep the biscuits for a few days in an airtight container.