Prepare a loaf pan, or other small dish lined with parchment paper.
Combine all ingredients in a blender or food processor until completely smooth. You may need to blend for a few minutes to fully puree the black beans. Add more sweetener to taste, if desired.
Pour the mixture into the prepared dish and place in the refrigerator to set. In a hurry, you can also put it in the freezer.
For the pop tart dough:
Combine the dry ingredients in a small bowl. In a separate bowl, combine the wet ingredients, whisking to break up the coconut oil if necessary.
Pour the wet ingredients into the dry ingredients and mix until a dough is formed. It will be a little crumbly, but able to be pressed together if you pinch it.
Put the dough inside a gallon-sized plastic bag, or two smaller bags if needed. Use a rolling pin or other cylindrical object (I used an empty wine bottle ;)) to roll out the dough into a thin, even layer.
Place the dough in the refrigerator for at least 30 minutes, and preferably at least 60.
For the raspberry glaze:
Mash the raspberries through a mesh sieve to get the juices out and leave the seeds behind. Add the lemon juice. Whisk together the powdered sugar and cornstarch, and then add that to the raspberry mixture.
To test the consistency of the glaze (if it's important to you that it firm up completely), drizzle a bit of it onto a scrap of parchment paper and stick it in the fridge.
To assemble the vegan chocolate fudge pop tarts:
Preheat the oven to 350 degrees Fahrenheit, and prepare a baking sheet lined with parchment paper or a Silpat-type liner.
Use scissors or a sharp knife to cut the plastic bag off of the dough. Cut the dough into whatever size rectangles you prefer (I made 6 rectangles, resulting in 3 large pop tarts).
Add a thick slice of the black bean fudge to a rectangle, making sure to leave room around the edges. Place the other rectangle of dough on top, and use a fork to crimp it around the sides. Transfer to the baking sheet and repeat with the rest of the dough.
Bake the pop tarts for 13-15 minutes, or until the edges are browned. This will vary depending on what size you choose to make them, and what kind of filling you use.
Transfer the baked pop tarts to a cooling rack. After 5 minutes, you can drizzle the glaze onto them (or just dunk them!). Make sure to have a plate or something underneath to catch the drips.
Let the glaze set for a few minutes, and then enjoy! These are best eaten the same day, but can be stored for 24 hours, loosely covered, at room temperature.