Preheat your oven to 180 degrees Celsius.
For the base, combine flour, baking powder and vanilla sugar in a large bowl.
Add water and vegan butter and knead into a dough. Form a ball and let it rest in the fridge for 30 minutes.
For the nut mixture, melt the vegan butter in a pot on low heat. Add the water and the sugar and let it dissolve. Then stir in the nuts and mix well. Allow the mass to cool down.
Line a baking tray with parchment paper, roll out the dough and coat it with apricot jam. Then add the nut mixture on top and bake for 30 minutes.
Remove from the oven and allow to cool down. Cut the cake into rectangles, then into triangles.
Melt the dark chocolate and dip in the tips of the nut wedges, or drizzle the melted chocolate over them. Let them dry on a grid.
Store in an airtight container for up to two weeks.