Break the Easter egg perfectly in half - see the tips above for doing this. With the dairy free eggs it seems to be a little trickier so take your time and be careful!
In a large mixing bowl, crush the biscuits using a rolling pin or food processor and mix in the melted dairy-free butter.
Carefully press half of the biscuit mixture into the base of each half of the egg and chill briefly.
In another large mixing bowl, mix together the dairy-free cream cheese and icing sugar to combine.
Briefly whip your dairy-free double cream in a separate bowl so it thickens a little and then mix it into your cream cheese / icing sugar mixture to help everything to thicken and combine.
Fold in the melted and cooled dairy free white chocolate and the chopped fresh strawberries so they are evenly dispersed.
Spoon the mixture into the eggs, smooth it over and decorate with fresh and freeze dried strawberries + some grated dairy-free white chocolate.
Chill in the fridge for 1-2 hours, or enjoy immediately if you're impatient!