- Preheat the oven to 350°F.
- Combine raspberries and maple syrup in a small bowl.
- Place the half the pie dough hearts on a large baking sheet covered with parchment paper or a silicone mat. Add a teaspoon of raspberries in the centre of each heart and add a few pieces of chocolate. Place a paper stick in the centre if you prefer the pies to be lollipop style. Cover each heart with a second piece of pie dough and seal the edges by pressing lightly with a fork.
- Repeat until you have 10 heart-shaped tarts. Brush with almond milk, dust with cane sugar and grated coconut, and bake for 15 minutes.
Note: you can also use the store-bought pie dough of your choice. For an extra gourmet touch, dip each one in melted chocolate!