For the Crust
preheat oven to 350°
In a food processor, add the almond flour, gluten-free flour, coconut sugar, salt, arrowroot flour, and pulse just to blend it all together.
Add the cubed butter and blend.
While blending, add 2 tbsp iced water and allow the dough to mix until it forms a ball. Add more iced water if, after 35 seconds, it's not forming. I needed only 2 tbsp.
Form one big bowl and cover in saran wrap. Refrigerate for 30 minutes.
Lay parchment paper down and add some flour (either flour works). Add the dough and add a bit more flour on top.
Top the dough with another piece of parchment paper and roll it out but make sure it's not paper-thin
Use any cookie cutter of choice cut out 12 doughs. Using a small spatula, place 6 on the baking sheet lined parchment paper.
Add about 1 tbsp of the fruit mixture then gently scrape the other 6 shaped doughs on top.
Taking a fork, push gently on all sides and a few holes in the center.
Brush edges with vegan butter and bake for 16-18 minutes.
For the Filling
While to dough is settling in the fridge, chop everything and add to a medium bowl. Mix together and set aside.
