Crush the Oreos finely, then mix them with melted butter and a pinch of salt. Press this mixture into your serving cups and refrigerate for about 30 minutes to set the base.

Blend hulled strawberries with granulated sugar, cornstarch, and lemon juice until smooth. Heat the mixture on medium heat for about 5 minutes, stirring until thickened, then allow it to cool completely.

In a small bowl, combine unflavored gelatin with cold water, allowing it to bloom for 5 minutes. Warm it gently until dissolved, then let it cool slightly.

In a mixing bowl, whip half of the heavy cream until soft peaks form. Carefully fold in the cooled strawberry mixture and the cooled gelatin.

Spoon the strawberry mousse over the chilled Oreo crust in the cups, filling them about three-quarters full. Return them to the refrigerator for at least 2 hours, or overnight for best results.

In a small saucepan, combine dark chocolate and refined coconut oil. Heat gently, stirring until smooth. Allow it to cool slightly before drizzling over the chilled mousse.

Whip the remaining heavy cream with confectioners' sugar until soft peaks form. Dollop this whipped cream on top of each mousse. Garnish with fresh strawberries and crushed Oreos.