Rough bindweed fruit filling:
Preheat the oven to 350°F.
Put the dates, chestnut puree, and coconut oil in the food processor and process until getting a homogeneous mixture. Add the chocolate, ground hazelnuts, cocoa, baking powder, almond extract, and sugar. Keep processing until everything is well mixed.
Divide the mixture into two 8-inch baking pans and bake for 25 minutes until they are slightly golden. Allow to cool.
For the jam, put the rough bindweed fruit and sugar in a pot over medium heat and boil for 10 minutes until it thickens slightly.
Put the mini cakes together cutting the sponge cakes with 2-inch diameter molds. Spread rough bindweed fruit jam on a disk and cover with the other disk.
Prepare the ganache heating the non-dairy whipping cream in a small pot over medium heat until it starts boiling, remove from the fire and pour over the chopped chocolate. Mix until the chocolate melts and you have an even heavy cream. Allow to cool and put in a pastry bag to decorate. Cover the disc and finish off with rough bindweed fruit.