Preheat the oven to 170º C and prepare a tray or fountain with parchment paper. Sift the flour, wholemeal flour, icing sugar and salt in a medium-sized container and form a well.
Using a hand whisk, beat the olive oil with the lemon juice, a little zest and the almond milk. Pour over the first mixture and work a little to integrate. Add the chocolate and combine well.
If it is very dry, add a splash of almond milk more, little by little. It should be moist but compact and hard. It may be easier to work with your hands, lightly oiled or moistened with water.
Form two elongated rectangles one finger thick, flattening the surface with a moistened spatula. Keep in mind that they will not grow practically nothing, so we may be interested in making them thicker or thinner.
Bake for about 15-20 minutes, until slightly golden and firm. Take out of the oven and wait for them to cool down a bit.. Transfer to a board and cut with a good serrated knife into parallel sticks.
Distribute on the tray again, face up, and bake again until toasted to taste, making sure they don’t burn. Turn halfway through cooking if we want a very homogeneous baking. Let cool on a rack.