In a food processor, combine almonds, walnuts, medjool dates, figs, muscatel raisins, orange zest, and gingerbread spices. Pulse until the mixture forms a sticky, well-blended dough, which should hold together when pressed. This should take about 1–2 minutes. Once ready, evenly press the mixture into the base of tart tins, making sure to form a sturdy crust.

In the same food processor, blend macadamia nuts, fresh cranberries, coconut butter, and orange juice until you achieve a smooth, creamy filling. This may take around 2–3 minutes. Scrape down the sides as necessary to ensure every ingredient is incorporated. Once smooth, spoon the filling generously into the prepared crusts.

Carefully place the filled tart tins in the freezer and allow them to set for at least 6 hours or until completely solid.

Once the tarts are frozen, gently remove them from the tins. Optionally decorate the tops with any remaining filling or a light dusting of powdered coconut. Serve chilled or at room temperature.