Instructions

• In a mixing bowl, combine the hulled strawberries, honey, and lemon juice. Gently mash the strawberries with a fork until they are well combined but still slightly chunky.
• In another bowl, mix the coconut milk and softened cream cheese until smooth. Gently fold in the strawberry mixture until evenly distributed.
• Using a double boiler or a microwave-safe bowl, melt the milk chocolate. Heat the chocolate in 20-30 second intervals, stirring in between until fully melted and smooth.
• Using a silicone muffin cup or a regular muffin tin lined with paper liners, pour a tablespoon of melted chocolate into each cup. Spread the chocolate up the sides, forming a cup shape.
• Place the chocolate-filled cups in the refrigerator for about 15-20 minutes, or until the chocolate has set.
• Once the chocolate has hardened, remove the cups from the refrigerator. Spoon the strawberry and cream cheese filling into each chocolate cup.
• Pour any remaining melted chocolate over the filled cups, spreading it gently to cover the filling completely. Return the cups to the refrigerator to set for another 15-20 minutes.
• Once the chocolate has set, carefully remove the cups from their molds. Top each cup with quartered strawberries and a mint leaf for garnish.