Heat the oven to 170 C / Gas 3 and lightly grease a mini muffin tin.
For the pastry;
Make the pastry by sifting the flour into the bowl of a food processor and adding the soya spread. Blend until the mixture resembles breadcrumbs. Alternatively, mix together in a bowl using your fingertips. Transfer the mixture to a separate bowl and stir in the 2 teaspoons agave nectar or maple syrup and a small amount of water at a time until a smooth pastry dough comes together. Wrap it in cling film and leave in the fridge for 15 minutes, while you prepare the filling.
For the frangipane:
Make an almond frangipane by creaming the dairy-free spread and agave nectar or maple syrup together, then adding the gluten-free flour and ground almonds, mixing until well combined.
Once the dough has chilled, roll it out between two sheets of cling film to about 1/4cm thickness. Use a cookie cutter or upside down glass to cut out pastry shells to fit into the mini muffin tin.
Start filling the shells with bits of the Nākd bakewell tart bars, by rolling them into small discs to fill the bottom of the shell, coming up a third of the way.
Spoon the frangipane mixture on top and flatten with your finger to create a smooth top. Decorate with the flaked almonds and brush the tops with a little dairy-free milk.
Bake for 15 minutes, turning half way to ensure an even bake. Leave to cool and enjoy!