Double-chocolate oaty bite crumble

Preheat the oven to 200°C, gas mark 6. Grease and line a 20cm square tin with oil and baking parchment. Put the olive oil, coconut sugar, maple syrup, cacao powder and 4 tbsp water in a saucepan and bring to a simmer; don’t worry if it splits slightly. Remove from the heat and add the porridge oats, 75g chocolate, the finely chopped hazelnuts and a pinch of salt; stir until combined. Pour into the lined tin and press down with the back of a spoon until level.

Sprinkle with 25g chocolate, the roughly chopped nuts and a pinch of flaky sea salt. Bake for 20 minutes until golden brown. Leave to cool completely in the tin before lifting out and slicing into 9 squares.

When ready to serve, melt the remaining 100g chocolate. Divide the ice cream among 4 bowls, then crumble an oaty bite over each and drizzle over the melted chocolate.