Preheat oven to 400F.

Line a baking sheet with a piece of parchment or silicone, and place the thawed sheet of puff pastry on top.

Cut 1-inch strips from the center out along each side. If you want to create a folding notch, trim off the top and bottom strips.

In a medium bowl, beat together the peanut butter, melted vegan butter, and brown sugar until smooth and creamy. Spread it in the center part of your prepared puff pastry.

Place the two bars of chocolate on top of the peanut butter cream.

Fold the top and bottom flaps of puff pastry into the middle, then fold each strip towards the center, overlapping and creating a braid.

Brush the braid with the coconut milk, and sprinkle on the raw sugar. Place braid in fridge for about 10 minutes to chill it, then transfer immediately to the oven.

Bake for 20-25 minutes until golden brown and puffy. Let cool slightly and enjoy!