Preheat the oven to 325°F and line a baking sheet with parchment paper.

In a small saucepan, heat almondmilk to just simmering and add dates. Remove from heat and allow to soak until very soft and falling apart, about 30 minutes.

Break up crispbreads and place in a food processor. Process until finely ground.

Add cocoa powder, almondmilk and date mixture, peanut butter, applesauce and vanilla. Process until a smooth dough forms, scraping down the sides as needed. Cover and refrigerate dough for at least 1 hour.

Scoop cookie dough into heaping tablespoons and place them 1 inch apart on the prepared baking sheet. (If the dough is very sticky, moisten the scoop with a little water.)

Press down lightly on the cookies with the tines of a fork to flatten them.

Bake until dried and just cooked through, about 10 minutes. Cool on a wire rack; the cookies will firm up as they cool. Store in an airtight container for up to 3 days.