This carob fudge sauce is perfect as a vegan alternative to a regular chocolate sauce and tastes absolutely divine. Use it as a healthy coating for these strawberry hearts.

Hull the strawberries removing the green leafy top (the calyx). Using a small sharp knife carve out a dip in the centre where the calyx was to create a heart shape. Skewer cocktail sticks or lolly sticks into the base of the strawberry and set aside.

For the carob fudgy sauce place the oil, milk, carob powder, maple or agave syrup and vanilla paste in a blender and blitz until you have a lovely smooth sauce. Place in a bowl and dip in each strawberry halfway in and set aside in the fridge for an hour. They won’t set hard like regular chocolate but will firm up enough to arrange on a board or platter to serve.


  • 350g BerryWorld strawberries
  • 3tbsp coconut oil
  • 125ml oat milk
  • 100g carob powder
  • 2tbsp maple syrup or agave syrup
  • 1tsp vanilla bean paste