Juicy Coconut Chocolate Slices with Quark

Preheat the oven to 180–185 °C top/bottom heat. Line a baking sheet (approx. 20 cm x 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 baking sheet and bake in the preheated oven for approx. 30–35 minutes.

While the base is baking, heat the milk in a saucepan over medium heat. Stir in baking cocoa and pudding powder and cook, stirring constantly, for approx. 5–6 minutes from boiling point until the mixture thickens. Remove the saucepan from the heat.