To prepare the cookies, place all the ingredients in a blender or food processor and blend until mostly smooth (you may need to scrape the sides down a few times).
On a clean surface (I use a piece of parchment paper) roll the mixture out until it's about ¼" thick. Use a circular cookie cutter (I actually used a shot glass) to cut out cookies. Transfer the cookies to a cutting board or flat plate and place in freezer to set.
Prepare the filling by draining the cashews and blending them with all the cream filling ingredients until smooth.
Transfer the mixture to four different bowls. Stir a little of each powder into each bowl to add color. I started with ⅛ teaspoon of each and added more until the desired color and taste was reached.
Remove cookies from freezer. Layer the cream filling between the cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in the refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/03/13/raw-superfood-oreos-vegan-gluten-free/