Whisk together EdenSoy, maple syrup, cocoa powder, and corn or arrowroot starch in a medium saucepan until there are no lumps. Bring to a boil over medium-high heat, whisking constantly. Continue to cook, whisking, until thickened. Remove from heat and stir in the butter and vanilla, stirring until the butter melts.

Divide between four ramekins and refrigerate until cold and fully set, about 2 hours. Serve with dairy-free whipped topping and strawberries.