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Opulent White Chocolate Yogurt Cake

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This a slight variation of our Opulent White Chocolate Yogurt Cake, in which the crust is Gluten-Free.  These are delectable little bites, which are perfect for holiday get-togethers, since the pomegranate seeds add that sense of "opulence" we love during this season.  1 mini cupcake pan and foil wrappers 
1 cup brown rice flour
1/2 cup Teff flour 
1/2 teaspoon salt 
1/2 cup coconut oil, room temperature
8 ounces white chocolate 
1 cup Greek yogurt (you can use strained Goat Milk yogurt as well), room temperature
Seeds from 1/2 pomegranate 
 
Combine the flours and salt in a food processor.  Mix in the coconut oil and pulse until it comes together.  Add a few tablespoons of water if necessary.  Line the cupcake shells with the wrappers, stretching them out to cover the bottom.  Press about 2 teaspoons of the mixture into each wrapper and press down.  Bake at 400F for 5-8 minutes, or until lightly golden brown.  Remove from oven and cool.  You will have a little bit of the dough left over.  
 
In a double boiler, or glass bowl set over a pot of simmering water, melt the white chocolate until smooth, using a heat-proof spatula to stir.  Remove from the heat and stir in the cup of Greek yogurt until completely combined and smooth. 
Spoon about 1 tablespoon or so of the yogurt mixture on top of the crusts, let it cool for about 5 minutes, then put in the refrigerator until they set.  
Remove from the fridge and adorn with the pomegranate seeds.  
Makes 1 dozen.