Soak cashews overnight or for several hours in water.

Process oats, rice malt syrup and coconut oil in a food processor until you have a slightly sticky consistency. Press into muffin forms or little cake forms. I use little silicon moulds.

Drain cashew nuts and grind very finely along with cinnamon, cashew milk and maple syrup. Spread onto the cake bases and freeze until firm. Garnish with blueberries, cinnamon or liquid chocolate.