Place the mascarpone cheese, oatmilk, cocoa, maple syrup and vanilla into a large mixing bowl. Whisk until well combined and smooth. Cover with cling film and refrigerate for 2 hours until very firm

Wash and dry the strawberries then hull using a small sharp knife or melon baller. Place cut-side up in an ice cube tray and pipe or spoon or pipe the mascarpone cream mixture into each one

Garnish with a chocolate chip and chill in the fridge until ready to serve. They are best served nestled into a bed of crushed ice on a platter or upright in a decorative silicon ice cube tray (as pictured)