Preheat oven to 355 degrees F (180 degrees C).
In a large bowl mix together Pumpkin (150 gram), Coconut Oil (20 gram), and Salt (1 pinch).
Add the Whole Grain Flour (75 gram), Bread Flour (75 gram), Active Dry Yeast (10 gram), Agave Syrup (50 milliliter), and Vanilla Extract (1/4 teaspoon) and knead the dough until you get a smooth and elastic dough.
Place the dough into an oiled container, cover with plastic wrap and let it rest until it doubles in size (about 1.5-2 hours). Then place the dough in your fridge overnight.
The next morning, take the dough out of your fridge and let it stand on your kitchen counter for about 1h. Then divide it into 6 pieces
Roll the first piece into a circle, lightly brush it with Coconut Oil (1 tablespoon) and dust it with some Ground Cinnamon (to taste) and Cane Sugar (2 tablespoon).
Roll the second piece, place it on top of the first one then brush it with melted coconut oil and cover it with some Dark Chocolate Chips (1/3 cup).
Repeat with the remaining pieces of dough. Cut the dough into 8 pieces.
Roll each piece from the longer side to the shortest. Let them stand on your counter for 30 minutes.
Then brush the top of each croissant with Soy Milk (2 tablespoon) and bake in the preheated oven for about 20 minutes. Remove from the oven and let your vegan croissant cool down on a wire rack.