Cool the pop tarts on wire racks. Prepare the glaze by combining the sugar and maple syrup in a wide bowl, then slowly add the almond milk while mixing, until a nice smooth consistency is reached. Once the pop tarts are cooled, dip the tops of each tart into the glaze, allowing the excess to drip back into the bowl, and return to the wire rack. Sprinkle with “dust” (optional), then move on to glaze and dust the rest of the tarts. Return to the first pop tart and dip in the glaze once more. Set aside and glaze the rest of the pop tarts for a second time.