In a food processor, combine almonds, walnuts, Medjool dates, figs, muscatel raisins, orange zest, and gingerbread spices. Pulse until the mixture forms a sticky dough.

Once the dough is ready, evenly press it into the bottom of six small tart tins.

Rinse the food processor and blend macadamia nuts, fresh cranberries, coconut butter, and orange juice until smooth and creamy.

Take the tart shells and fill them generously with the macadamia cranberry filling.

Place the assembled tarts in the refrigerator for at least 6 hours to firm up.

Remove the tarts from the tins and serve chilled or at room temperature.