Put the cashew nuts for the strawberry ice cream in a bowl and pour hot water over them. Let it soak for 30 minutes. Then drain and rinse with fresh water in a sieve and drain. Puree together with the other ice cream ingredients in a blender and use the highest speed for 2-3 minutes.
Line a 15 x 25 cm Tupperware jar with baking paper and distribute the ice cream evenly in it and freeze for at least 6 hours.
For the chocolate layer, melt cocoa butter in a water bath. Mix with cocoa powder and maple syrup until lump-free. Put in a deep plate and let cool lukewarm.
Take the strawberry ice cream out of the Tupperware box along with the baking paper. Place on a cutting board and cut into 3 x 3 cm cubes with a sharp knife and remove from the baking paper. Use two tablespoons to roll in the chocolate and place in a larger Tupperware box freshly lined with baking paper. Either serve immediately or refrigerate until ready to serve. Take out of the freezer 10 minutes before consumption.