1. Soak the cashews for 8 hours.
2. For the base, stir everything until obtaining a rough powder.
3. Pour about 1 tablespoon into a muffin pan and spread well.
4. Refrigerate while preparing the filling.
5. Put all the ingredients in the mixer (except the water and the cashews) and stir it until obtaining a smooth cream.
6. Pour the cream over the base and put it back in the fridge for at least 4 hours.
7. Serve with blueberries.
8. Conserve in the fridge up to 3 days.