Plant-based blueberry custard tart

• 1/2 cup cashews, soaked for 15 mins
• 150g silken tofu (1/2 pack)
• 1/3 cup Cocobella coconut yoghurt
• 1 tsp vanilla
• 1/3 cup rice malt syrup
• 1 cup frozen blueberries

Base:

• 1/2 cup oats
• 1/4 cup almond meal
• 1/4 cup dates, chopped
• 1 tsp coconut oil
• 2-4 tsp sweetener (I used 2 tsp maple syrup & 2 tsp rice malt syrup)