Crust

1. In a large bowl, mix the flour, grated coconut, salt and oil. Add the water and maple syrup and mix with a fork. Start mixing with your hands until you have a ball of smooth pie dough. Add a little extra flour if the dough is too sticky.
2. Flatten the dough between two sheets of parchment paper to roll it out without sticking. 
3. Cut out shapes using a cookie cutter (hearts, for example). 
4. Form a ball with the leftover dough and roll it out to cut out more shapes.

Raspberry-chocolate filling

1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Combine raspberries and maple syrup in a small bowl.
3. Place the half the pie dough hearts on the prepared baking sheet.
4. Add 1 tsp of the raspberry mixture in the center of each heart and add a few pieces of chocolate. 
5. Place a wooden stick in the center if you would like them to be lollipop style. 
6. Cover each heart with a second piece of pie dough and seal the edges by pressing lightly with a fork.
7. Brush with almond milk, dust with cane sugar and grated coconut. 
8. Bake in preheated oven for 15 minutes.

Note: you can also use the store-bought pie dough of your choice. For an extra gourmet touch, dip the pop tarts in melted chocolate!