Preheat oven to 180 degrees and line a baking tray with baking paper.
For the dough Place spelt flour, ground hazelnuts, cornstarch, vegan margarine, raw cane sugar, cocoa powder, cinnamon, almond milk and sea salt in a bowl or food processor. Work with hands or dough program until smooth. The dough should be soft enough to transfer to a piping bag and firm enough to hold its shape during piping and baking. For me it was exactly 100ml, depending on the type of flour it can be a little more.
190 g fine spelt flour type630 or wheat flour type550, 20 g ground hazelnuts or other nuts of your choice, 40 g Cornstarch, 110 g vegan margarine, 100 g Raw cane sugar, 1 tbspn Cocoa powder, 1 tbspn Cinnamon powder, 100 ml Almond milk or another vegetable milk, A pinch of sea salt
Dough Place in a piping bag or piping nozzle and squirt squiggles directly onto the baking paper using light pressure. With the size of my squiggles there were 24 pieces. This may vary depending on the size of the squiggles.
Place in oven and bake for 25 minutes, until cookies are cooked through but not too brown. If the curls become too brown during baking time, turn down heat slightly.
Remove from the oven and allow to cool completely.
Melt the dark chocolate and (optional) coconut oil over a water bath.Tip so that the chocolate does not get too hot: Melt only 2/3 of the total chocolate, remove from the water bath and only then stir in the remaining third and let it melt in the residual heat. In this way, you avoid the chocolate becoming lumpy or having a gray haze when it cools. If you have a thermometer, make sure the chocolate doesn't get hotter than 35 degrees.
75 g Dark chocolate, optional 1 tsp coconut oil
Dip one side of the kringle into the chocolate (optionally sprinkle with chia or hemp seeds) and cover halfway. Allow to cool completely. If you like a thicker layer, repeat the process.
optional chia seeds, optional hemp seeds
Keeps up to 2 weeks when covered at cool room temperature (similar to other long-life pastries such as Stollen).