In a bowl combine all ingredients for the chia pudding. Mix very well until the cocoa is fully dissolved. Cover the bowl and leave it in the fridge for 4-5 hours or overnight.
Place the cashew nuts in a medium bowl and pour cold water to cover them. Cover the bowl and leave it for 6-8 hours.
Drain the cashew nuts and place them in a food processor or a high speed blender. Add 1 tablespoon maple syrup, vanilla and 1 tablespoon milk and blend for few seconds . Add the rest of the milk, if necessary and keep blending until smooth: the mixture should be like a puree but not too thin.
Prepare 2 or 3 glasses.
Sprinkle some oatmeal on the bottoms and then divide half of the chia pudding between the glasses. Top with few blueberries and sprinkle more oatmeal.
Divide the cashew cheesecake mix between the glasses. Cover with some more blueberries and sprinkle oats.
Divide the remaining chia pudding between the glasses. Top with the rest of the blueberries and some cashew nuts. Sprinkle the remaining oats. Decorate with fresh strawberries.
Enjoy the trifles right away or refrigerate them for few hours.
Keep the trifles in the fridge for 2-3 days.
Preferably soak the cashew and prepare the chia pudding the night before assembling the trifles.
I prefer this recipe with hazelnut milk due to its wonderful flavour but it would go well with any other kind.