Place the oats, coconut, almond flour, cocoa powder, melted coconut oil and maple syrup in a bowl and stir well so that everything is well combined. Spoon the mixture into 3 cupcake/muffin cases, press down gently and make a slight well in the middle. Place in the fridge to harden up.
Melt the white chocolate (I generally put it in a microwave-safe bowl and place in the microwave for 15-20 sec at a time, stir in between then repeat until just melted). Add the blueberries one at a time and use a teaspoon to roll them and cover with the chocolate all over. Remove by pulling to one side of bowl, trying to avoid excess chocolate, then transfer to a cookie sheet or parchment to harden. Repeat with all the blueberries then set aside to harden (or put in fridge).
For the strawberry chicks, try to use slightly larger strawberries for the bodies and smaller ones for the heads, ideally even sizes. Remove the stem ends from all.
For the bodies, remove a thin slice on two opposite sides (the wider ones, if wider one way than the other). One side is so that it sits flat, the other to give a flat side for the head to sit on. Then, cut small little cuts into the tip to make it look slightly like feathers on a tail. If you like, you can add additional slits for wings and make a little thinner by the tail on top (be as creative as you feel up to!).
For the heads, cut a thin slice off one side to make it flat to sit on the body. Break a couple cocktail sticks and press them into the flat top you cut out of the body pieces then place the flattened side of the head part on top.
Use the end of a cocktail stick, dip it in white chocolate and then dot eyes onto the strawberry chick heads. Leave to firm up.
Once the 'nests' and 'eggs' have hardened, add three of the blueberries to each nest (you can smooth off any excess chocolate that may have collected). If you prefer, you can take the hardened nest out of the casing and place the chicks on top or alongside.