Place the strawberries, maple syrup, and vanilla extract in a blender. Blend on high speed until smooth. You should get a thin juice. Transfer to a mixing bowl and set aside.
Add the coconut cream to a medium size saucepan. In a small bowl, dissolve the agar with the water and add to the saucepan. Heat over medium heat, whisking regularly until it just starts to boil. Remove from heat as soon as it starts boiling.
Pour the hot coconut cream into the bowl containing the strawberry juice and stir to combine. Let cool 20-25 minutes, or until just warm. It should not be hot.
If you haven't already, drain the chickpeas from the can and reserve the juice (aquafaba). Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until firm peak forms, about 5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape. Don't be scared to whip for at least 5 minutes.
Pour half of the coconut strawberry juice into the bowl and carefully fold it into the aquafaba using a spatula. Once fully combined, pour the rest of the strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix, stop as soon as it's combined and no juice remains at the bottom of the bowl. The batter should be very light and fluffy.
Use a spoon to transfer the strawberry mousse to jars. Cover with plastic film and refrigerate for at least 3 hours.
Before serving, top with a dollop of coconut cream and chocolate shavings! The mousses will keep for up to 3 days in the refrigerator.