1. Melt the butter for the batter (e.g. in the microwave) and let it cool down a bit. Add it together with the sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix until well combined. Next, add the pandan paste and mix it in. In a separate bowl mix flour, baking powder, and salt. Add together with the oat milk to the bowl and mix until just combined – do not overmix. Cover the bowl and place in the fridge for at least 1 hour.

2. Preheat the oven to 410°F (210°C). Grease two Madeleine molds* lightly. If you use silicone molds place them on a baking sheet. Fill the molds (almost completely full) and bake the Madeleines for about 10 minutes – they should have gotten some color around the edges and puffed up nicely. Take out of the oven and remove the Madeleines from the molds. Let cool down completely.

3. To decorate the Madeleines add the chopped chocolate and coconut oil to a microwave-safe bowl and melt the chocolate in the microwave. You want a smooth chocolate sauce that is not too hot – let cool down a bit, if necessary. Dip the Madeleines into the chocolate and place them on a wire rack. Before the chocolate starts to set sprinkle with some chopped pistachios and let the chocolate harden and cool down completely. The Madeleines are best when fresh but can be stored in a cool place for 1-2 days.