Place coconut oil and oat flour in a heavy based saucepan over low heat and whisk to form a paste.

Once the paste starts bubbling, stir constantly and scrap off the bottom and sides of the pan. The paste colour will change to light brown after 3 minutes. This is when you know that the flour is cooked and ready for the next step.

Pour half the milk - 300ml carefully into the pan and whisk through. The mix may immediately thicken, otherwise leave on the heat for a bit longer, stirring occasionally until it thickens.

Pour in the remaining milk, stirring occasionally. Bring the mix to a gentle simmer until the sauce thickens again. This may take another 3-5 minutes.

Remove off heat, add chopped chocolate and stir to fully combine.

Then add maple syrup, cacao powder and salt.

Pour the chocolate mix into 6 glass cups and set aside to cool completely.

Place all the ingredients, strawberries, maple syrup and water into a saucepan over medium heat.

Bring to a simmer and cook until the strawberries have softened.