BY Megan May


Ready in 1 hour plus chilling time | Serves 9

This recipe comes from our friend Megan May of Little Bird Organics. These nutrient dense tarts have a high ratio of fruit, which means no added refined sugars are required. Warming spices, like ginger, cloves and cinnamon, paired with citrus and vanilla mean you’re still going to get that festive vibe.

For the tart shell, we use oats and almond meal (or you can sub the almond meal for our Sun-Flour Sunflower Flour too), which replaces the heavily refined white flours often found in commercial versions. You also have the option of baking or un-baking here. If you have a dehydrator, awesome – but if not, both methods work equally well.

The fruit mince is delicious on it’s own, and leftovers can be used either warmed up or cold. Try adding to coconut ice cream, or pancakes and steel cut oats if you’re feeling festive first thing in the AM.

Give them a go and if you do, we’d love to see. Tag us @ceresorganics.



1 cup Organic Cashews, RAW Whole (soaked for 2-4 hours and drained)

¼ cup almond milk

3 tablespoons lemon juice

¼ teaspoon Organic Vanilla Extract

½ teaspoon Brown Rice Unpasterised White Miso (Genmai Shiro)

¼ cup Organic Brown Rice Malt Syrup

3 tablespoons Organic RAW Cacao Butter (melted in a water bath)


1½ organic apples, diced into 5mm cubes

⅓ cup Organic RAW Pitted Dates

3 tablespoons Organic Raisins

4 Organic Dried Figs (stems removed, diced into 5mm pieces)

zest and juice of 1 lemon

zest and juice of 2 oranges

2 tablespoons ginger juice, or 1 inch fresh ginger grated

1 tablespoon Organic Chia Seeds, Black

1 teaspoon Organic Ground Cinnamon

2 pinches ground cloves

¼ teaspoon all spice

1 teaspoon Organic Vanilla Extract

pinch of sea salt


1½ cups Organic Almond Meal

2 cups Organic Rolled Oats, Jumbo Wholegrain (ground into a flour in your blender)

⅓ cup Organic Brown Rice Malt Syrup

1 tablespoon Organic Ground Flaxseed

2 pinches nutmeg

2 pinches salt

⅓ cup Organic Almond Butter

3½ tablespoons filtered water


Add all the white chocolate miso cream ingredients, except the cacao butter, to a high speed blender, and process until very smooth. With your blender running, slowly pour in the cacao butter and coconut oil and continue processing until smooth. Transfer to a bowl or jar and leave in the fridge to set for a couple of hours while you prepare the tarts.

Add all the fruit mince ingredients in a bowl. Mix thoroughly to combine, making sure the chia seeds are not clumped together. Set aside in the fridge for at least 30 minutes to allow all the flavours to develop and the chia seeds to absorb any excess liquid. 

Add all the almond oat pastry ingredients, except the almond butter and water, to a bowl and mix well. Using your fingertips, rub the nut butter into the dry ingredients. Slowly add the water, 1 tablespoon at a time, continuing to mix well until the mixture comes together and can easily be shaped into a large ball. Place in the fridge to set for around 20 minutes.

Line a large muffin tin with plastic wrap (this will help you to easily remove the tart shells when ready). Divide the pastry mixture between the lined muffin tin casings, pressing into the bottom and around the sides to create the tart shell. Pop the tin in the freezer to set for 20 minutes.


Remove your tart shells and place on a mesh dehydrator sheet. Dehydrate at 46℃ for 12-14 hours, allowing to cool before using. These tart shells will keep in a well-sealed container in the fridge for several weeks.


Preheat your oven to 150℃. Remove your tart shells and place on a baking tray lined with baking paper. Bake for 8-10 mins. Remove tart casings from the oven and allow to cool.


Fill the tart shells with the fruit mince and top with the white chocolate miso cream. If you didn’t have time for the cream, some coconut yoghurt or coconut ice-cream will be a delicious addition.