Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.

Spoon the mix evenly into the six tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.

In a double boiler gently melt coconut butter and set aside.

Rinse the soaked macadamias under running water and place into high speed blender. Add cranberries, orange zest, cinnamon, salt, maple syrup, orange juice, lemon juice, vanilla and water and blend until smooth. If necessary add little more water or maple syrup. Slowly add melted coconut butter and blend until incorporated. It should be fairly thick creamy consistency.

Pour or spoon evenly onto the crust layer of each tart and smooth out the top.

Place into a freezer to set. You can also set them in fridge overnight, but it's easier to remove them out of tin when frozen.

Once set carefully remove from the tins and leave to thaw before decorating.

Top with fresh cranberries and rosemary sprigs.

To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated tarts.

Store in a fridge or freezer.