Cream together the plant-based butter and granulated sugar until light and fluffy, then whisk in non-dairy yogurt, vanilla extract, and espresso powder until smooth.

Whisk together the dry ingredients in a separate bowl, then gradually fold the dry mixture into the wet ingredients until fully incorporated.

Cover the mixing bowl and refrigerate the dough for at least 1 hour.

Chop the chocolate squares and mix together sugar and cinnamon for the coating.

Preheat the oven to 350°F. Scoop dough, flatten it, add chocolate in the center, seal it and roll into a ball.

Roll the dough balls in the cinnamon sugar mixture and place on a lined baking sheet.

Bake for approximately 13 minutes until lightly golden.

Cool on the baking sheet for at least 10 minutes before serving.