Place the Easter egg moulds in the freezer to chill.

Combine the coconut oil, salt, cacao chips and maple syrup in a pan over a low heat, stirring continuously until smooth. Leave to cool slightly.

Remove the moulds from the freezer and spoon the cacao mixture into each mould with a teaspoon so that it spreads quite thick and even along the edges. If it is too thin it will crack when removing from the moulds. Save a small amount of mixture for the backs.

Place in the freezer for approximately 1 hour.

Place the strawberries in a food processor and process until completely smooth. Push the mixture through a sieve into a saucepan to remove the seeds.

Place the saucepan on to a hotplate and heat over a medium-high heat. Add the coconut oil and maple syrup and bring to a boil. Turn down to a medium heat and let the mixture simmer until it thickens slightly. Remove from the heat.

Stir through the coconut cream and place in the refrigerator to thicken further (for approximately an hour). Stir occasionally.

Remove the moulds from the freezer and the strawberry mixture from the fridge. Using a teaspoon, spoon the strawberry mixture into each of the moulds and place back in the freezer to set for about 20 minutes,

Remove the moulds from the fridge and spoon the remaining chocolate mixture on to each of the eggs, filling in any gaps. You may need to re-melt the chocolate. If so, make sure that the chocolate has completely cooled before spooning over the eggs.