Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray. Cookie Crust Layer:2) In a medium sized mixing bowl, add nut butter and packed golden monkfruit sugar. Mix together until smooth.3) Add in flour and stir everything together until the dough is uniform but very crumbly. Add 3 tablespoon of water and mix well. If the dough is still too crumbly add 1 tablespoon of water and mix again. Want the dough to be pliable. Not too crumble or not too dry. 4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.Chocolate Cake Layer:5) Add all the cake ingredients together and mix well. Then pour the batter on top of the cookie dough layer. 6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean. Frosting Layer:7) While the cake is baking, drain the cashews and add all the frosting ingredients into a high speed blender. (I used a Vitamix) Blend until smooth. Scoop the frosting into a bowl and allow it to sit in the fridge for a hour. 8) Once cake is finished allow too cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting. 9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve! Optional: Add smashed up Taza Chocolate on top! :)