Preheat oven to 180 C.

Grease mini half muffin tins and line a small baking tray with parchment paper.

Sift together white rice flour, tapioca flour, garbanzo bean flour, xanthan, and Celtic sea salt in a mixing bowl.

In your food processor, cream the vegan butter, coconut palm sugar, and vanilla until smooth and well combined.

Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.

Add in a tablespoon of cold filtered water at a time, just enough to create a soft workable dough.

Knead this dough with a bit of rice flour until workable.

Wrap the ball of dough in some plastic wrap and chill in the fridge for about half an hour.

To make the filling, place all filling ingredients in the food processor with the chopping blade and puree until smooth.

Adjust spices and sweetener to taste and then allow the filling to sit.

Roll out the dough between two pieces of baking paper.

Cut bottom cases out with a cookie cutter and place those shells in the mini muffin holes.

Then cut the top stars with a tiny star cutter and place those on the baking tray.

Bake the cases in the oven for about 10 minutes or until just browned.

The stars will only take about 5 minutes.

Fill each case with filling and then top with a star.

Bake for another 5 minutes and then allow to cool.

Serve plain or dust with icing sugar to serve.