Here are 5 easy and fun, DIY edible Christmas gifts! I love curating cute little baskets with all of these goodies in pretty glass jars and baggies! We are making whipped cinnamon vanilla honey, garlic & rosemary infused olive oil, snickerdoodle marshmallows, snickerdoodle almond butter, & chocolate cashew butter.
Whipped honey
Whipped honey is absolutely delicious on everything (think toast, coffee, etc.), but the best part is how easy it is! With a stand mixer, all you have to do is add the honey to it, and let it works it’s magic! You can also make this using a hand mixer, it’ll just take a lot longer/more effort. I added some vanilla extract and cinnamon to it and it’s UNREAL. I stored them in these cute weck jars! Recipe here!
Snickerdoodle Marshmallows
These fluffy, pillowy healthy homemade Snickerdoodle marshmallows are made without corn syrup and are sweetened naturally with maple syrup or honey! They come together effortlessly and quickly, require just 4 ingredients, and are paleo-friendly! This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer! I store mine in little candy baggies and add them to gift baskets! Recipe here!
Garlic rosemary infused olive oil
So easy and delicious on all of your savory goodies! Try tossing potatoes in it and roasting – so good! It also adds tons of flavor to roasted veggies, proteins, etc. I add it to these pretty jars! Recipe follows:
Ingredients:
- 4 to 5 fresh rosemary sprigs
- 3 to 4 garlic cloves
- 2 cups olive oil
Instructions:
- Wash the rosemary springs. Pour the oil in a saucepan along with garlic cloves and rosemary springs.
- Keeping the heat at a higher low-medium, let the oil heat up and continue cooking the garlic until it turns golden brow. Then switch off the heat and let the oil cool down completely.
- Strain to a clean glass jar and add a fresh rosemary sprig if you like! (Don’t add the garlic cloves or rosemary that you infused with into the jars).
Snickerdoodle almond butter
There are two ways you can make this – the easy/lazy way (HI, the way I made it, lol) or homemade with raw nuts. I know the second method can be time consuming/difficult if you don’t have a high-powered blender, so no shame in using store-bought almond butter! I like to store them in these weck jars or mason jars!
Method using store-bought almond butter:
Ingredients:
- 12oz jar of almond butter
- 1 tbsp cinnamon
- 3-4 tbsp coconut sugar
- 2 tsp vanilla extract & good pinch of sea salt
Instructions:
Method using raw nuts
Ingredients:
- 1 1/2 cups raw almonds
- 1 1/2 cup raw cashews
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract & good pinch of sea salt
- 3 tbsp coconut sugar
- 2-3 tsp. coconut oil (if needed to help blend)
Instructions:
Toast the nuts: Preheat your oven to 350 degrees F. Place almonds and cashews on a baking sheet lined with parchment paper, and toast for 10 minutes, giving the nuts a stir every 2-3 minutes. Nuts are done when fragrant & golden; do not let them burn!
Place the nuts in a high-powered food processor or blender and process until smooth. You will need to stop and scrape the sides every so often. Once smooth, add cinnamon, vanilla, coconut oil (if needed), and salt, and blend until super smooth. Store nut butter in a glass container (in the fridge for longer term storage).
Chocolate cashew butter
Ingredients
- 3 cups cashews
- 5 tbsp chocolate chips
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Add cashews to bowl of food processor & process. After 2-3 minutes, when the cashews form clumps, stop the processor and scrape down the sides. Then continue processing. As the mixture starts to smooth out, add in melted coconut oil & continue processing until it becomes smooth and creamier.
- Add in the melted chocolate chips, vanilla, and sea salt. Process for 1-2 more minutes, until chocolate cashew butter reaches a creamy consistency!
