In a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder.
In a separate bowl mix butter, coconut milk, vanilla extract and raw honey.
Stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes.
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden.
Let cookies cool on baking sheet then transfer to a wire rack.
Mix all of the buttercream ingredients until combined (I used an handheld electrical mixer).
Drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie.
*To melt coconut butter in jar, place jar in a large sauce pan with simmering water. Once melted, be sure to stir the coconut butter in the jar before using. You can save some money if you make your own coconut butter. For this you will need unsweetened dry shredded coconut. Blend in a high speed blender or a food processor until creamy like peanut butter.Note: With time the cookie will loose it's crunch.Store in an airtight container at room temperature or in the fridge.