Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray and set aside.
In a medium sized bowl combine the water and the flax meal. Stir together and let sit for 8 minutes.
In a large bowl combine the coconut flour, baking soda, and sea salt. Stir. Then add the coconut milk, maple syrup, olive oil, vanilla, chia seeds, and walnuts. Stir together.
Add the flax mixture to the coconut mixture and stir to combine. The mixture will be thick. Use a 1/4 cup measuring spoon to evenly distribute the batter into the muffin pan. Gently press the mixture down, evenly into the pan so the cups are filled out and the tops are smooth.
Place the pan inside of the preheated oven and bake for 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Let cool for 5 minutes before turning the pan over onto a cooling rack. Serve the cakes upside down and top with 100% pure maple syrup and sliced strawberries, if desired.