Mix the flour, salt, sugar and yeast in a bowl. Heat the almond milk in a pan, add the margarine, melt and leave to cool. Add to the flour, mix and knead into a soft, smooth dough. Cover with a damp towel and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling & shaping
On a lightly floured surface, roll out the yeast dough into a rectangle (approx. 20 x 50 cm). Spread the margarine over the dough, sprinkle with the sugar and coffee powder, scatter the chocolate on top. Starting from one of the long edges, roll up the dough. Cut the roll into 12 equal pieces. Place the swirls in the prepared tin. Cover and leave to rise for a further 30 mins.
Sprinkle the swirls with sugar crystals.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.