Preheat the oven to 350ºF. Line a baking sheet with parchment paper or use a silicone baking mat.
In a food processor, process together the dates, vanilla, and coconut oil on high until smooth. Blend in the egg.
Add in the baking soda, baking powder, tapioca flour, and cashew flour. Blend on low until mixed together.
Form the dough into a ball and flatten in a large piece of parchment paper. Refrigerate for at least a half hour before rolling out into a rectangle about ¼" thick.
Meanwhile, make the filling by processing the dates, cinnamon, butter, and cacao powder on high until smooth. Spread the filling over the rolled out crust.
Use the parchment paper to roll the crust into a long log. Place a piece of plain floss underneath the log and gently pull up to cut each cookie. Place them on the prepared cookie sheet and bake for 10-12 minutes.