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stacks of mason jars with tags on them saying made with love for christmas gifts
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5 from 1 vote

5 DIY Christmas Gifts

These 5 edible DIY Christmas gifts are perfect for hostess, teacher and coworker gifts! All simple, healthy-ish and foolproof even for the non-crafty, plus printable gift tags for each gift!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Calories: 88kcal

Ingredients

Spicy Roasted Chickpeas

  • 15 oz chickpeas (drained and rinsed)
  • spray oil
  • teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼-1/2 teaspoon cayenne

Classic Peppermint Bark

  • 12 oz good quality baking chocolate (cut into small pieces; * see note)
  • 2 teaspoons coconut oil (divided)
  • 1 teaspoon peppermint extract (divided)
  • 12 oz good quality white baking chocolate
  • 2 large candy canes (chopped into small pieces)

Crockpot Apple Butter

  • 6 lbs apples (approximately; see **; peeled, cored and cut into small ½ inch pieces)
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger

Cinnamon Roasted Pecans

  • 4 cups pecan halves (14.5 oz)
  • 2 egg whites
  • 4 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 2 teaspoons nutmeg
  • ½- 1 cup brown sugar coconut sugar may be subbed; ***see note)
  • 2 pinches salt (generous)

Homemade Citrus Infused Salt

  • 2 lemons (zest only)
  • 2 limes (zest only)
  • 1 cup sea salt

Instructions

Spicy Roasted Chickpeas

  • Heat oven to 425°F.
  • Drain and rinse chickpeas, then spread out on a clean towel. Rub with another towel to dry, and let them sit for 10 or so minutes.
  • Arrange on a large baking sheet. Place in the oven and roast for 30 minutes.
  • Give the pan a shake and return to the oven for 5-15 more minutes. Keep an eye on them at this point so they don't burn!
  • Once the chickpeas are done (they will darken slightly and will get nice and crunchy), remove from the oven and carefully scoop into a large bowl.
  • Spritz with oil until lightly coated, then stir in all seasoning. Spread out on the baking sheet to cool completely.
  • Storage- Store in a bowl or container for up to a week, you don't even need to cover them!

Classic Peppermint Bark

  • Spread a piece of parchment paper on a baking sheet (spray baking sheet first with oil to help the parchment paper stick and not roll back up).
  • Prepare the base chocolate layer: In a double boiler, add the brown chocolate, 1 teaspoon coconut oil, ½ teaspoon peppermint extract.
  • Stir frequently until melted and smooth, then pour onto the prepared parchment paper. Smooth with a spatula.
  • Refrigerate for 30 minutes- 1 hour.
  • Prepare the white chocolate layer: melt the white chocolate in the double boiler with 1 teaspoon coconut oil and ½ teaspoon peppermint extract, stirring frequently until completely smooth.
  • Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.
  • Sprinkle with chopped candy cane.
  • Refrigerate overnight, then cut into bite-sized pieces.
  • Storage- You can store at room temperature for up to 1 week (unless you live in a warm climate!), or in a sealed container in the fridge for up to 1 month.

Crockpot Apple Butter

  • Place peeled and chopped apples in the base of a 6 quart slow cooker. Stir in the spices.
  • Cover and cook on high for 4-5 hours or on low for 8-10 hours. You may want to stir it partway through (only once).
  • After cooking through, blend it until smooth using an immersion blender. Alternatively you can work in batches and carefully puree the apple butter in a stand blender.
  • Storage- keep in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.

Cinnamon Roasted Pecans

  • Heat oven to 350°F. Line a baking sheet with parchment and set aside.
  • In a large bowl, toss together the pecans, egg whites, cinnamon, cardamom, nutmeg, brown sugar and salt.
  • Spread nuts out on the baking sheet, then bake for 8-12 minutes...keep an eye on them at the end so they don't burn!
  • Allow to cool completely, then transfer to a storage container or gift bag.
  • Storage- store at room temperature for up to 1 week or in the fridge for longer term.

Homemade Citrus Salt

  • Heat oven to 200°F.
  • Spread lemon and lime zest on a baking sheet. Bake for 30-45 minutes, until zest is completely dehydrated. Remove from oven and cool.
  • Mix 2 tablespoons of citrus zest with ½ cup salt. You can use a mortar and pestle to get it mixed well.
  • Storage- keep in a sealed container at room temperature for up to 1 year!

Notes

Classic Peppermint Bark
*I recommend semi-sweet or a mix of dark and semi-sweet chocolate
Crockpot Apple Butter
**I honestly did not measure, but filled my 6 quart slow cooker all the way to the top with peeled & chopped apples. They will reduce in size substantially during the cook time so make sure to fill it right to up!
Cinnamon Roasted Pecans
*** for a sweet version, use a full cup of brown sugar, for a slightly sweet version use ½ cup
 

Nutrition

Serving: 0.25cup spicy roasted chickpeas | Calories: 88kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 154mg | Fiber: 4g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.6mg