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Raw Gingerbread Cranberry

Raw Gingerbread Cranberry Tarts: A Festive Treat to Share

Enjoy guilt-free Raw Gingerbread Cranberry Tarts, a vegan and grain-free delight perfect for festive gatherings.
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Prep Time 15 minutes
Setting Time 6 hours
Total Time 6 hours 15 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almonds Can substitute with hazelnuts.
  • 1 cup Walnuts
  • 10 pieces Medjool Dates Acts as a natural sweetener.
  • 1/2 cup Figs Optional for less sweetness.
  • 1/2 cup Muscatel Raisins Can substitute with standard raisins.
  • 1 tablespoon Orange Zest Fresh lemon zest can be used.
  • 2 teaspoons Gingerbread Spices (cinnamon, ginger, nutmeg) Adjust according to taste.
For the Filling
  • 1 cup Macadamia Nuts Can substitute with cashews.
  • 1 cup Fresh Cranberries Dried cranberries may be used.
  • 1/4 cup Coconut Butter Avoid regular butter.
  • 1/4 cup Orange Juice Lemon juice can be substituted.

Equipment

  • Food Processor
  • Tart Tins

Method
 

Preparation
  1. In a food processor, combine almonds, walnuts, Medjool dates, figs, Muscatel raisins, orange zest, and gingerbread spices. Pulse until crumbly yet sticky.
  2. Press the mixture evenly into the bases of tart tins to a thickness of about a quarter-inch.
  3. In a clean food processor, blend macadamia nuts, fresh cranberries, coconut butter, and orange juice until smooth and creamy.
  4. Spoon the creamy filling into each prepared crust, smoothing the tops.
  5. Transfer the filled tarts to the freezer and allow to set for at least 6 hours.
  6. Remove from the freezer and decorate as desired before serving.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 20mgPotassium: 200mgFiber: 4gSugar: 12gVitamin C: 15mgCalcium: 5mgIron: 8mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.

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