Dough: in a bowl of an electric mixer with a dough hook put flour, yeast, sugar, oil, salt and 240 ml of water and knead on low-medium speed for about 3-4 minutes until the dough begins to form. If the dough is too dry, gradually add a little more water. Knead for another 6-7 minutes until the dough is soft and smooth.

Transfer the dough on a lightly floured work surface, and create a round shape of it.

Put the dough in a lightly greased bowl, cover and let rise for about 1-2 hours or until the it doubles in volume.

Chocolate filling: put coconut oil, chocolate and soy milk in a bowl and melt in the microwave or over double boiler until everything is melted and mixture is smooth.

Add sugar, cocoa and almond meal and stir until mixture is smooth.

Cool the mixture in the refrigerator for 30-60 minutes or until it reaches the consistency of paste.

Divide the dough to 2 equal parts.

On a floured surface, roll each part into a rectangle about 1/2 cm thick and spread about half of the chocolate filling evenly.

Roll tight and cut the roll lengthwise you get two long strips of dough reveals the filling.

Braid the strips and put in a lightly grease pan.

Repeat with the second part of the dough and the remaining filling.

Cover the cakes with a damp towel and let rise in a warm place until it almost doubled its volume.

Preheat oven to 170c degrees.

Lightly brush the cakes with a little soy milk.

Bake for about 30-40 minutes or until cakes are golden and set.

Glaze: in a small pot put sugar and water and heat to a boil. Cook for 2-3 minutes after boiling until the sugar dissolves.

Brush the cakes generously with the syrup, cool slightly and serve at room temperature.