Pre-heat your oven to 160 °C (fan) or 180 °C (conventional).

Mix the oats with the grated coconut.

Heat the honey, coconut oil and a pinch of salt in a skillet together until the coconut oil is completely liquid and the mixture is hot. Pour the honey and coconut oil over the oats and coconut, stir the dough evenly, then distribute it across six buttered muffin dishes. Press the dough portions down firmly, then press a small dent in the centre of each cup.

Bake for about 15 minutes until golden brown. Leave the baked cups to cool.

Now, fill a teaspoon of strawberry jam into each dent.

For the chocolate glazing, melt the coconut oil, stir the agave syrup and cocoa powder into it, and pour the mixture over the cups. Pour the remaining chocolate glaze onto a sheet of baking paper and leave it to cool.

Refrigerate the cups overnight so that they settle and become firm.

On the next day, carefully take the cups out of the tray. (I loosened their edges with a knife, which made it easy to remove them.) Store in a cool and dry place until serving.