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Place walnuts and sunflower seeds into high speed blender or food processor and blend until coarsely ground. Add figs, rosemary, sea salt and olive oil and blitz few times until the mixture comes together. Divide the mix evenly into 24 mini cupcake size holes and press tightly down. Place into a fridge to firm up while making the topping.
Rinse the soaked cashews under running water and place into blender. Add lemon juice, garlic, nutritional yeast, sea salt and enough water to blend until smooth. You might don't need all of the water, just enough to blend, try to keep it as thick as you can. Spoon on top of the crust layer and gently tap the tin to smooth out the top.
Place into a freezer for at least 2 to 3 hours or overnight to set.
Once set use knife to pop them out of the tin.
Decorate with some figs, walnuts or fresh rosemary.