Friday, December 13, 2013


It's never too cold to enjoy something frozen :) Today I made for you these colorful and mind-blowingly delicious sweeties. A crunchy and holiday-spice infused gingerbread crust layered with juicy cranberry cream and fresh orange slices covered in raw dark chocolate. Do you love the combination of orange and dark chocolate as much as I do? In this case, you will ADORE these tartlets. They are easy to make, low in fat and combine two of the season's most popular fruits: cranberries and oranges. The combination of sweet and sour is perfect and makes these desserts an exciting adventure for everyone!

Makes 4 (regular tartlet/muffin size)

Gingerbread crust (1st layer)
1/2 cup almonds
1/4 cup pitted dates
1/4 cup dried figs
1/2 inch fresh ginger
1 t orange zest
1 t gingerbread spice

Cranberry cream (2nd layer)
1/4 cup fresh cranberries
4 pitted dates
1 t cinnamon
water as needed

Orange slices (3rd layer)
2 medium size oranges

Dark chocolate (4th layer)
2 T raw melted coconut oil
2 T raw cacao
1t sweetener of your choice, I used raw maple syrup
few drops pure vanilla extract

For the gingerbread crust, process almonds, dates and figs until gooey. Add ginger, orange zest and spices and combine well. Layer 4 tartlet or muffin forms with the dough by pressing it to the bottom. Place in freezer.
For the cranberry cream, blend cranberries, dates and cinnamon with water until creamy. Pour generously on to gingerbread crust.
Slice oranges and chop slices in smaller pieces. Cover the cranberry cream with orange pieces.
For the dark chocolate, melt coconut oil, mix with raw cacao, sweeter and vanilla and pour over orange slices.
Place tartlets in freezer over night. Thaw for 1/2 hour before eating them.



  1. I love your ingredients! Thanks for sharing these delicious and healthy recipes!!

  2. Thank you so much Allison <3



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