Juicy Coconut Slices with Chocolate

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

In a large bowl, mix spelt flour, almond milk, melted butter, cane sugar, eggs, vanilla extract, and baking powder into a smooth batter. Spread the batter evenly in the dish and bake for approx. 30–35 minutes.

While the base is baking, heat the whole milk in a saucepan. Stir in cocoa powder and pudding powder and simmer for approx. 5–6 minutes, stirring constantly, until the pudding thickens. Remove the saucepan from the heat.