In a small saucepan over low-medium heat, combine the non-dairy or dairy milk with the saffron threads. Stir occasionally until just simmering.

Once heated, whisk in the coconut oil and honey until fully melted, then pour the mixture into a large heatproof bowl.

Allow the milk mixture to cool until warm to the touch (about 37°C/98°F). Whisk in the yeast and let it rest for 15 minutes until frothy.

Stir in 1 cup of flour and the sea salt into the yeast mixture. Gradually add the remaining flour in ½ cup increments until the dough becomes too tough to mix with a wooden spoon.

Turn the dough onto a lightly floured surface and knead for about eight minutes by hand or five to six minutes using a stand mixer. You want a soft, smooth dough.

Place the kneaded dough back into a lightly greased bowl. Cover with a plate or damp towel and set in a warm area to rise until doubled in size (about 1 hour).

Prepare your filling by mixing together the softened coconut oil, dark sugar, chopped chocolate, and dates in a small bowl.

Once risen, turn the dough onto a floured surface and roll it out into a rectangle about 1.5 cm (¾ inch) thickness.

Spread the filling evenly over the dough.

Roll the dough lengthwise into a log and cut it lengthwise down the center, keeping the top uncut.

Twist the two pieces around each other and bring the ends together to form a circle.

Transfer the shaped wreath to a baking sheet lined with parchment paper. Cover with a tea towel and let it proof for 30 minutes.

Preheat the oven to 180°C (350°F). Once proofed, bake for about 30 minutes or until golden brown and hollow when tapped.

Transfer to a wire rack and allow to cool for 20 minutes before slicing.