Mix together the coconut palm sugar, vanilla seeds, maple syrup and coconut oil to form a paste. Glaze the cut sides of the pears with the paste, place the pears in an ovenproof dish, add the scraped-out vanilla pods.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
Put the chocolate into a small bowl and melt over a hot bain-marie. Decorate the pears with the liquid chocolate.