In a saucepan over medium heat, warm the plant-based milk in until just lukewarm. Then add the yeast, sprinkling the sugar directly over it. Let sit for 10-12 minutes until foamy.

In a mixing bowl using a hand mixer or in a stand mixer using the paddle attachment, cream the vegan butter and vegan cream cheese until smooth. Add the flour, and salt, and pour in the yeast mixture. Mix until a dough forms. Knead on a lightly floured surface for 3-4 minutes until smooth. Cover with a plate or damp kitchen towel and refrigerate for at least 90 minutes or up to overnight to solidify the fats.

For the chocolate filling, warm the plant-based milk over low heat until steaming but not boiling. Remove from heat and stir in the chocolate chips and coconut oil until melted and smooth. Let cool to room temperature before using.

For the walnut raisin filling, grind the walnuts, raisins, sugar, cinnamon, Grand Marnier (if using), and salt in a food processor until thoroughly ground up.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Spread the desired filling evenly over the dough, leaving a small border at the edges. I like using both the chocolate AND walnut raisin fillings, but you do you.

Cut the dough into 16 equal wedges.

Starting from the wide end, roll each wedge tightly toward the pointed tip to form a crescent shape. Place the rolled rugelach on the prepared baking sheet with the tip tucked underneath.

Bake for 20-25 minutes, until golden brown. While the rugelach bakes, whisk together the powdered sugar and maple syrup to form a glaze.

Remove the tray from the oven and transfer the rugelach to a wire rack. Brush with the maple glaze while still warm. Allow the glaze to set up for at least 8 minutes before serving.