Peel and core apples and cut into small pieces. Place in a small pot along with water, cinnamon and coconut blossom sugar. Bring to a boil, cover and let simmer for 10-15 minutes until soft and all water has evaporated. Blend until smooth. Reserve a couple of spoons and keep aside. Blend the rest along with the cashew milk. Spoon the reserved apple puree in a glas and add the cashew milk and apple mixture on top. Sprinkle with some cinnamon and drizzle with coconut blossom syrup.