This recipe took many attempts to get right. Once I tasted the first batch, I was driven to make it work. If you can’t get hold of my grain free mix, you can substitute with almond flour, but it will not have the same outcome. I tried it both ways and my taste testers (hubby and kids) all liked the mix version better, but they agreed that the other was good if you didn’t try the other one first!
Preheat oven to 325°F. Grease 14 metal muffin tins with coconut or avocado oil.
In a medium size bowl, combine dough ingredients. Mix well, either by hand or with an electric mixer, until a soft dough forms. Divide dough into 14 small balls, around 1.2 oz. each. Press dough into the bottom and up the side of each of the muffin tins to form a cup shape. Par bake for 5 minutes. Remove and allow to cool.
Meanwhile, combine filling ingredients in the large cup of a Nutribullet or blender. Blend for 1-2 minutes until it reaches a creamy, smooth consistency. Do not skip this step and do not attempt to mix by hand or with an electric mixer. If you do, your batter will be clumpy.
Top each muffin cup with 3 tbsp. of the cheese filling. Return to oven for 20-25 minutes.
Allow tarts to cool completely before removing from the muffin tins. Use a soup spoon to remove any stuck batter around the sides, then carefully lift each tart out of its muffin holder.
Refrigerate and serve cold. Top with fresh berries or drizzle melted nut butter or dark chocolate on top.