Soak cashews in water for several hours or overnight.

In a pot, mix chopped strawberries, sugar and water. On medium heat simmer until strawberries release their juices. Now, while still in the pot, mash them with a fork or an immersion blender. Add chia seeds and lemon zest and cook for several more minutes, until the jam thickens a little bit. Let cool. It will thicken a bit more when it cools.

Melt chocolate on a water bath or in the microwave. In a blender (preferably a high powered one), put cashews, maple syrup, instant coffee, vanilla, plant milk and melted chocolate. Blend until combined.

Fill a muffin tray or a similar tray by filling half with chocolate and a half with strawberry mouse. I use a tray for 24 mini muffins.

Put in the freezer for a few hours to set.

Remove from the freezer and carefully remove each cup from the tray. If you are using a muffin tray, it's best to use a plastic knife to remove them, not to damage the tray.

Meanwhile, melt chocolate on a water bath. When melted, dip each cup in the chocolate using a fork, turn it a few times to cover completely, then raise it on the fork so the excess chocolate can drip. Put it a on a baking paper to firm up.

Chocolate will firm up quickly because the cups are cold. If your dipping chocolate cools too much, reheat it on the water bath.

Put the cups in the fridge so the insides defrost completely before serving. You can keep them stored in the fridge for several days.