To make the strawberry chia filling, combine strawberries, maple syrup, and lemon juice in small saucepan over medium heat.
Stir occasionally, and mash strawberries as they cook to help break them down.
Once boiling, reduce heat to medium-low and cook for an additional 10-15 minutes until it becomes a thick mixture.
Remove strawberry filling from heat and mix in chia seeds. Set aside to cool.
Combine cashew butter, maple syrup, and salt in a small bowl. Mix well, then set aside.
Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments and stir after each time until completely melted and combined. (Will take approximately 1 minute 30 seconds).
Line a half dozen muffin tin with 6 muffin liners.
Add 2 teaspoons of chocolate in each liner making sure to coat sides. Place in the freezer for 10 minutes, until solid.
Remove muffin tin from freezer and add 2 teaspoons of cashew butter mixture in each liner on top of the solid chocolate.
Add 1 teaspoon of strawberry chia filling on top of cashew butter.
Add the remaining chocolate mixture on top of the chia filling.