To make the chocolate cream dip, drain and rinse the cashews, and then place them into a high speed blender (or NutriBullet) with the cocoa powder, maple syrup, milk, vanilla extract, and sea salt. Blend on high until thick and creamy. Add more milk (one tablespoon at a time) as needed to thin. Add more syrup as desired to sweeten. Transfer the chocolate cream to a bowl and refrigerate while you assemble the kebabs.
To make the kebabs, thread 1 pineapple chunk, 1 strawberry, 1 grape and 1 blueberry onto each skewer. Repeat this step until each skewer is full. Serve chilled with chocolate dip.
*Soak cashews in a large bowl covered with several inches of water for at least 6 hours or up to overnight. For a faster option, bring a pot of water to a boil, remove from the heat then add the cashews and allow to soak for 30 minutes.