Place the cashews and oats in a food processor and blend on high
for about 1 minute, or until finely ground (like flour). Transfer to a
medium mixing bowl.
Add the vanilla and maple syrup. Mix until combined.
Roll mix into 12 equal balls and flatten into a cookie shape.
Place about a teaspoon of yogurt on each cookie and spread
Layer strawberries and blueberries on top of yogurt and store in an airtight container in the refridgerator for 3-5 days.