Preheat the oven to 175 degrees and grease a baking dish (about 20x20cm) with a little margarine and dust with flour (optional).
Combine almond paste, oat milk, coconut blossom sugar, whole cane sugar, fine spelt flour, oat flour, baking soda, cinnamon, bourbon vanilla and sea salt in a bowl and mix with a silicone spatula or wooden spoon until a uniform mixture is formed. It should be firm, but still easy to shape.
150 g Almond paste, 60 ml Oat milk, 60 g Coconut blossom sugar, 60 g Whole cane sugar, 95 g Fine spelt flour Tpy 630, 30 g Oatmeal, ¼ tbspn Baking soda, ¼ tbspn Cinnamon, ½ tbspn Bourbon vanilla, ¼ tbspn Sea salt
As a final step, fold in the dark chocolate drops and knead until everything is well combined.
60 g vegan dark chocolate drops,
Pour the dough into the mold and flatten with a silicone scraper or with your hands (slightly moisten and press evenly into the mold.
Place in the oven and bake for 25 minutes until the top looks dry and cooked through.
Remove from the oven and allow to cool completely.
Cut into 8 or more pieces and remove from baking pan, optionally garnishing with a scoop of vanilla ice cream and almond paste. enjoy!
Almond paste to taste
Store leftovers in an airtight box at room temperature. Can be kept in the freezer for up to one month.