Chop the chocolate in small pieces, place in a bowl over a saucepan of simmering water (careful that the bowl does not touch the water as this could burn the chocolate).
Stir from time to time, once the chocolate is melted remove the bowl and let it cool at room temperature.
Wash the raspberries, place them in a shallow bowl and crush them with a fork, add the maple syrup and dairy-free milk. Leave in the fridge until ready to use.
Grease your heart shape moulds (or little muffin moulds) with oil and preheat the oven to 180°C.
In a large bowl whisk together the rice flour, almond meal flour, baking powder, sugar cane, and salt.
In a different bowl, mix together the dairy-free milk and rapeseed oil.
Add the wet ingredients to the dry ingredients. Stir until thoroughly mixed and the batter is smooth.
Pour 3 tbsp. of the batter into each mould. Then add 1 big tbsp. of the chocolate sauce in the middle and cover with more batter.
Do that for half of your heart shape moulds.
For the remaining moulds, instead of the chocolate sauce pour 1 tbsp. of the raspberry coulis in the centre and cover with more batter.
Place in the oven for 15 to 20 min until golden brown.
When ready, take out of the oven and cool on a wire rack for 10 minutes.