Separate figs from soaking water and reserve soaking liquid. For the fig base: In a food processor, whizz figs with rolled oats until everything is crumbly and sticking together. Roll teaspoon amounts of the fig mixture into balls and press to make flat circles. Set aside.
For the cream: Drain the cashews from the water. In a food processor, whizz the cashews, lemon juice and reserved soaking liquid from the figs until very smooth. Add water or milk to thin the cream if desired.
Spread cream on top of each bite and store in fridge until ready to eat.