Grind chia seeds in a blender or food processor. Add the strawberries and maple syrup and puree until smooth. Spoon two teaspoons of the mixture into the bottom of each popsicle mold and place in the freezer. Add the cashews, coconut cream and vanilla extract to the remaining strawberry mixture. Puree until smooth. Divide amongst molds, insert a popstick in each one and place in the freezer overnight until set.

 To remove the popsicles from the molds, run under hot water to loosen them a little.