1 1/4 cup spelt flour 1/2 cup cacao powder 3/4 tsp fine sea salt 1/4 tsp baking soda 2 tbsp flax meal 1/4 cup filtered water 6 tbsp non-hyrdogenated shortening 1/2 cup chocolate chips 1 1/4 cup cane sugar 1 tsp pure vanilla extract 1/2 cup almond milk 2-4 tbsp speculoos spread, melted
Preheat oven to 350°F. Line a 9? round (or square) baking pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cacao powder, salt and baking soda; set aside. In a small bowl, stir together the flax meal and water; put in freezer to set. In a double boiler over medium heat, stir together the shortening, chocolate chips, sugar and vanilla extract. Don't worry about really stirring it until the shortening and chocolate start to melt. Once they do, stir just until the mixture is combined. Remove from heat and stir in the almond milk.
Create a well in the center of the flour mixture and pour in the flax mixture and chocolate mixture; stir with a wooden spoon until combined, then whisk until smooth. Pour the batter into the prepared baking pan and level with the back of a spoon. Drizzle melted speculoos over batter then swirl using the end of a knife (or your finger). Wrap pan on the countertop a few times until the batter is level. Bake at 350°F for 24-26 minutes. Allow to cool in pan. Store in an air tight container for up to five days.