Vegan, whole grain, and gluten free.
Add oats and coconut to a food processor and grind until fine. Transfer to a medium bowl and add cocoa, brown rice flour, buckwheat flour, almond meal and salt. Stir well then drizzle in coconut oil and mix until the flour is moistened. Add maple suyrup and vanilla and stir until mixture comes together, it will be a little sticky. Set aside for 10 to 15 minutes. Preheat oven to 350 degrees Fahrenheit and line 21 standard muffin pans with paper liners. Thinly press about one reounded tablespoon into each muffin cup a little under halfway up each side. Set aside.
Add cranberries, raspberries, cherries, pomegranate seeds, arrowroot, spices and orange zest to a medium bowl and stir well to combine. In another small bowl combine preserves, maple and orange juice and stir until smooth. Add to cranberry mixture, stir to combine and distribute between tartlet shells. Bake for 25 minutes, remove from oven and gently press any firm cranberries down into the filling so they cook in the juices. Return to oven and bake for 10 minutes more. Remove and set aside to cool for 10 minutes then carefully lift out of pan with the edges of the paper liners.