In a large bowl, whisk together the flour, sugar, yeast, and salt.

Add the cold, cubed vegan butter to the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add the cold plant-based milk, mixing until a shaggy dough forms. Don't overmix!

Form the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.

On a lightly floured surface, roll the chilled dough into a large rectangle (about 12x18 inches). Fold the dough into thirds, like a letter. Then, rotate the dough 90 degrees, and roll it out again into a large rectangle. Fold into thirds again.

Wrap the dough tightly in plastic wrap and chill for another 30 minutes.

Repeat the rolling and folding process (step 5) one more time.

Wrap and chill for another 30 minutes.

Roll the dough out to about a 1/4 inch thickness. Use a sharp knife or pizza cutter to trim the edges and create a large rectangle. Then, cut the rectangle into long triangles.

Place a small amount of chopped vegan chocolate at the base of each triangle.

Starting at the base, carefully roll up each triangle towards the point. Place the rolled croissants on a baking sheet lined with parchment paper, with the point tucked underneath to prevent unrolling.

Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-1.5 hours, or until they are puffy and almost doubled in size.

Preheat your oven to 375°F (190°C).

Brush the tops of the proofed croissants with a little plant-based milk and sprinkle lightly with course sugar. Bake for 18-22 minutes, or until they are golden brown and cooked through.

Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, let's be honest, enjoy them while they're still warm!).