Juicy Coconut Slices with Chocolate

Preheat the oven to 180–185 °C top/bottom heat. Line a baking sheet (approx. 20 cm × 30 cm) with baking paper.

In a large bowl, combine spelt flour, almond milk, melted butter, cane sugar, eggs, vanilla extract, and baking powder to form a smooth dough. Spread the dough evenly on the prepared baking sheet and bake in the preheated oven for approx. 30–35 minutes.

Meanwhile, heat the whole milk in a pot over medium heat. Stir in cocoa powder and pudding powder and simmer, stirring constantly, for approx. 5–6 minutes until the pudding thickens. Turn off the stove and set aside until the base is baked.