In a big bowl mix together flour, salt, sugar, and yeast.

Using a fork stir in the melted coconut oil, and soy milk. keep mixing until crumbs are formed.

Turn the dough out onto a lightly floured work surface, and knead for at least 8 minutes. The dough should be elastic, not sticky, and make a nice looking ball.

Transfer dough to a lightly greased bowl, cover with foil. At this point, you can transfer dough to the fridge for the night or cover with a kitchen towel, place in a warm place and let rise. The dough should double in size.

Place chocolate chips, sugar, cocoa powder, and salt in a small bowl.

Heat the milk to boiling point.

Slowly pour the milk into the cocoa mixture while stirring, keep stirring until smooth and shiny. Set aside to cool down.

Divide dough into two equal pieces. Work with one piece of dough at a time while keeping the rest covered.

Roll out one-half in the form of a rectangle of about 12 inch X 8.5 inch (30 cm x 21cm). Put half the filling on the top part of dough leaving 1/2 inch from tom and sides of dough.Fold the dough over the filling (just like a book). Seal all edges well and roll out lengthwise again. Fold in the edges and make a bundle with the dough.

Repeat this same procedure with the other half.

Take one of the halves of the dough and repeat the process of rolling out and folding. Roll out into a rectangle of one 12 inch X 8.5 inch (30 cm x 21cm) make a roll with it starting with one of the long sides. If you get confused look at this video from the 6 min.

Cut into Repeat the procedure with the other dough. Let them stand for about 45 minutes covered with transparent film and in a warm place.

Preheat the oven to 175 and bake for 15-20 minutes.