In a mixing bowl, combine the all-purpose flour and salt with the vegan margarine. Mix until the texture is crumbly.

Next, add the coconut milk, maple syrup, and vanilla extract. Stir until the dough forms.

Lightly flour a surface and roll out the dough to about 1/8 inch thickness.

Cut the rolled-out dough into rectangular shapes.

On each rectangle, place a small amount of vegan chocolate chips and ground almonds.

Fold the rectangles over the filling and firmly press the edges to seal.

Place your pastries on a baking sheet lined with parchment paper.

Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until they’re golden brown.

Allow them to cool before serving.