1. Preheat the oven to 350°F and grease 9 mini muffin cups with vegan butter or oil.
2. In a food processor, combine the almond flour, gluten-free flour, cinnamon, and melted vegan butter or oil. Microwave the MacroBar for 10–15 seconds to soften, tear it into a few pieces, and add it to the food processor. Pulse until the mixture is evenly combined and crumbly.
3. Scoop 1 tablespoon of crust mixture and roll it into a ball. Place it in a prepared muffin cup, then use the bottom of a small glass or measuring spoon to press firmly into the center, allowing the dough to spread up the sides. Use your fingers to shape and even out the edges. Repeat with the remaining crust.
4. Use a fork to poke holes in the bottom of the crusts, then bake for 9-10 minutes. Let cool in the pan for 10 minutes before filling.
5. In a small bowl, whisk together all of the filling ingredients until smooth. Spoon 2–3 teaspoons of filling into each crust and smooth the tops.
6. Bake for 15 minutes at 350°F, or until the filling is set around the edges. Let cool completely before carefully removing from the pan. Serve with dairy-free whipped cream and a dusting of cinnamon.
