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21 Edible Gift Ideas for Christmas

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21 Edible Gift Ideas For Christmas

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21 Edible Gift Ideas for Christmas

It shouldn’t come as a surprise that the only gift ideas I can think of are of an edible nature. Edible gifts are the best gifts!

I had a lot of fun creating these recipes for you and I hope you will have fun recreating them for your loved ones this holiday season. The list features both new and classic favourites that are healthy and nutritious, that taste delicious and leave you feeling satisfied. And if you don’t know what to make for whom and how to choose, I also developed a little Gift Guide to help.

​​

Your Go-to Edible Holiday Gift Guide

Gift Guide

  • The Breakfast Lover – for the one who never leaves home without a delicious introduction to start to the day. Treat them with a deliciously seasonal trail mix or granola.
  • The All Day Snacker – the one who always has a snack on hand for between-meal cravings. Fill their desk drawer with delicious, nourishing snacks that they will love!
  • The Sweet Tooth – the person in your life who likes to keep things sweet! Indulge their preferences with delicious treats, cookies and chocolates.
  • The Baker: For the creative cook in your life! Give the gift of deliciously prepared ingredients to help them take their creations to the next level.
  • The Health Nut – for the one who keeps up with the latest and greatest superfoods. They’ll love you for helping them discover new treats and for making them yourself.

 

COCONUT CHIPS

Whether you are a sweet or savoury fan, we have a delightfully crunchy snack for you! Coconut Chips are simple to prepare and so delicious and completely nut free. The Two flavours below: Barbeque and Caramel are wonderful straight from the jar or added onto trail mixes or as salad/porridge toppers for a satisfying crunch.

 

BBQ Coconut Chips

BBQ Coconut Chips
To make these you need:

  • 2 tablespoons tomato paste
  • 2 tablespoons tamari
  • 1 tablespoon coconut sugar
  • 1 teaspoon maple syrup
  • 1 tsp smoked paprika
  • 1 small clove of garlic, finely grated to a paste
  • 120g coconut chips

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add all the ingredients to a bowl except the coconut chips and mix until you get a paste.
  3. Add the coconut chips and toss gently to cover them in the paste.
  4. Scoop the chips onto the tray and spread them in a thin layer.
  5. Bake them for a total of 30 minutes, taking them out and tossing them every 5 minutes so they crisp up evenly.
  6. When ready, take them out and allow them to cool in the tray. They will still be a bit soft when warm, but they will crisp up when cooled.
  7. When completely cooled, transfer them to an airtight container or jar and store at room temperature.

 

Caramel Coconut Chips

Caramel Coconut Chips
To make these you need:

  • 80g coconut sugar
  • 60g maple syrup
  • 60g water
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla essence
  • 120g coconut chips

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add all the ingredients to a bowl except the coconut chips and mix until you get a thin sauce.
  3. Add the coconut chips and toss gently to cover them in the sauce. Allow them to sit for a couple of minutes to absorb all the sauce.
  4. Scoop the chips onto the tray and spread them in a thin layer.
  5. Bake them for a total of 25 minutes, taking them out and tossing them every 5 minutes so they crisp up evenly.
  6. When ready, take them out and allow them to cool in the tray. They will still be a bit soft when warm, but they will crisp up when cooled.
  7. When completely cooled, transfer them to an airtight container or jar and store at room temperature.

 

DRIED FRUITS

Making your own flavoured dried fruits is significantly more satisfying then buying them in the supermarket. You can flavour whatever dry fruits you love or keep it seasonal with these rum soaked raisins and cinnamon apple chips. These are wonderful treats straight from the jar or to be used in baking seasonal cakes and treats for the holiday season. The stuffed dates are an indulgent treat that works well on a dessert platter.

 

Rum Raisins

Rum Raisins
To make these you need:

  • 200g raisins
  • 100g rum (or enough to cover the raisins)
  • 1 teaspoon vanilla essence
  • 2 tablespoons coconut sugar
  • 4 tablespoons lemon juice

Instructions

  1. Add all the ingredients to a bowl and toss to mix together well. Cover and allow to infuse for 6-8 hours or overnight, in the fridge.
  2. The next day, preheat the oven to 160C and line a tray with baking paper.
  3. Spread the raisins in a thin layer and bake for a total of 25 minutes, taking them out and tossing every 5 minutes.
  4. When ready, take them out and allow them to cool in the tray. They will still be quite soft when warm, but will turn gooey and a little crispy when cooled.
  5. Once cooled, transfer them to an airtight container or jar and keep at room temperature.

 

Cinnamon Apple Chips

Cinnamon Apple Chips

To make these you need:

  • The juice and zest of an orange
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut sugar
  • 3 apples, sliced with a mandolin on medium setting

Instructions

  1. Preheat the oven to 150C and line 2 large trays with baking paper.
  2. Add the lemon juice, zest, sugar and cinnamon to the bowl and mix to combine, until the sugar is dissolved.
  3. Slice the apples and add them to the bowl as you go. Try to slice them all the same thickness to ensure they cook at the same time.
  4. Gently toss the apples into the orange marinade to thoroughly coat them.
  5. Carefully arrange the apple slices onto the baking trays in a single layer.
  6. Bake for 10 minutes.
  7. Take the apples out and gently flip them over to ensure they bake evenly.
  8. Bake the apple slices for another 5 minutes and then take them out again.
  9. See if any feel soft but dry to the touch – they are done. Remove the dry slices and place them in a bowl and return the rest to the oven for another 5 minutes.
  10. Remove the apples from the oven and allow them to cool.
  11. Store in an airtight container or a wide mouth jar.

 

Stuffed Medjool Dates

Stuffed Medjool Dates

To make these you need:

  • 10 Medjool dates, half scored, pitted and left whole
  • 10 teaspoons of almond butter
  • 10 pecans
  • 120g melted chocolate (recipe here)
  • 5 TBSP crushed roasted hazelnuts or raw crushed almonds

Instructions

  1. Core and pit the dates.
  2. Fill them with the nut butter and stick a pecan on top.
  3. Refrigerate them for 5-10 minutes so they cool.
  4. Then half dip them in chocolate and roll in crushed hazelnuts.
  5. Refrigerate them for another 5-10 minutes so the chocolate firms up, or refrigerate them until ready to serve.

 

NUTS & SEEDS

Nuts are forever known as a great, wholesome snacking choice, packed full of nutritious benefits and a snack that leaves you feeling fuller for longer. Whether you’re more of a fan of a delightfully savoury option like the curry flavour, or a sweet option like our maple cashews, you’ll go nuts for any of the recipes below.

Similar to nuts, seeds are an excellent choice for a nutritious, filling snack. My favourites are pumpkin seeds as they are wonderful toast and develop a delicious nutty flavour. They are also an iron powerhouse.

 

Curry Roasted Almonds

Curry Roasted Almonds
This curry paste is incredibly versatile and can be used to make roasted nuts and seeds, as well as in sandwiches, as a soup topper, a salad dressing, and even in pasta dishes.

To make the curry paste you need:

  • 1 cup cashews
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika powder
  • 1/4 teaspoon chili flakes

Ingredients for curry almonds:

  • 2 cups almonds
  • 3 full tablespoons curry paste

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. To make the curry paste, add all the ingredients to a blender or food processor and blitz until you get a perfectly smooth, creamy paste. Scoop in a bowl or glass container with a lid.
  3. Add the almonds to a bowl and add 3 tablespoons of curry paste. Toss well to thoroughly coat the almonds in the paste.
  4. Spread the almonds in the pan and bake for 35 minutes, tossing them every 10 minutes to ensure even cooking.
  5. Allow to completely cool before enjoying – they will become crisp once cooled!
  6. Store the almonds in an airtight jar in the pantry and store the curry paste in a container in the fridge.

 

Maple Roasted Cashews

Maple Roasted Cashews
To make these you need:

  • 160g cashews
  • 60g maple
  • 2 teaspoons vanilla essence
  • 4 tablespoons water
  • 4 tablespoons desiccated coconut

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add all the ingredients to a bowl and toss to cover the cashews and coconut in the syrup. Allow them to sit for a couple of minutes to absorb all the liquids.
  3. Scoop the cashew mix onto the tray and spread it in a thin layer.
  4. Bake the cashews for a total of 30 minutes, taking them out and tossing them every 10 minutes so they crisp up evenly.
  5. When ready, take them out and allow them to cool in the tray. The mix will still be a bit soft when warm, but it will crisp up when cooled.
  6. When completely cooled, transfer this mix to an airtight container or jar and store at room temperature.

 

Smoky Pumpkin Seeds

Smoky Pumpkin Seeds
To make these you need:

  • 3 cups pumpkin seeds
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili flakes
  • 1 teaspoon ground coriander
  • 4 soft dates
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 5 sun dry tomatoes

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add everything except the pumpkin seeds to a blender or food processor and make a paste. You’d need a small 1L blender as the quantity is not that big, or you can make double.
  3. Scoop the paste in a bowl and add the pumpkin seeds. Toss to coat them in the paste and spread them in the tray in a thin layer.
  4. Bake at 160C for about 15 minutes, tossing them every 5 minutes to ensure even cooking. Bake them until the paste is quite dry on top, but make sure they don’t burn.
  5. Allow them to cool so they crisp up. Then enjoy!

 

POWER MIXES

Mixes are a great choice when you don’t want to commit to just one flavour. The two recipes below are balance to offer a delicious mix of crunchy and sweet and they are made with a mix of nutritious ingredients. Enjoy the classic Christmas flavours of the granola or the tangy berry flavour of the trail mix.

 

Christmas Trail Mix

Christmas Trail Mix
To make this mix you need:

  • The juice of an orange
  • 2 tablespoons desiccated coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 2 handfuls of almonds
  • 2 handfuls of cashews
  • 1 handful of chopped dates
  • 1 handful of chopped dry apricots
  • 1 handful of raisins
  • 3 tablespoons of puffed rice
  • 1 handful of dry red fruits like raspberries or cranberries

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add the orange juice, coconut, chia and coconut sugar to a bowl and mix to combine. Allow this to sit for 5 minutes.
  3. Add all the other ingredients except the red dry fruits to the bowl and toss to mix thoroughly and coat them in the orange juice mix.
  4. Add the red dry fruits to the bowl and give the mix a final toss.
  5. Spread the trail mix onto the baking tray in a thin layer and bake for a total of 30 minutes, taking the tray out and tossing the mix every 10 minutes to ensure even cooking.
  6. When done, allow it to completely cool before storing it in an airtight container or a jar.

 

Gingerbread Granola

Gingerbread Granola

To make this granola you need:

  • 20g coconut sugar
  • 50g maple syrup
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon mixed spice
  • 1 teaspoon vanilla essence
  • Zest of one orange
  • A handful of chopped dry figs
  • A handful of chopped dates
  • A handful of chopped dry apricots
  • A big handful of pecans
  • A big handful of slivered almonds
  • A big handful of pumpkin seeds
  • 1 cup of your favourite oats (regular or quinoa for GF)

Instructions

  1. Preheat the oven to 160C and line a tray with baking paper.
  2. Add the sugar, maple, ginger, cinnamon, mixed spice, vanilla and orange zest to a large bowl and mix to dissolve the sugar.
  3. Add all the other ingredients to the bowl and toss to thoroughly mix.
  4. Spread the granola onto the baking tray in a single layer and bake for a total of 30 minutes, taking the tray out and tossing the mix every 10 minutes to ensure even cooking.
  5. When done, allow it to completely cool before storing it in an airtight container or a jar.

 

CHOCOLATE THINGS

Homemade nut spreads are a fantastic gift for any occasion, but anything chocolaty is especially delicious at Christmas. Made with 100% with really nutritious ingredients, nothing refined.

 

Chocolate Turtles

Chocolate Turtle
This is a fun, chocolaty, caramely and crunchy treat! To make these turtles you need Medjool dates, pecans and chocolate.

Get the free Chocolate Turtles recipe here.

 

Homemade Nutella

Homemade Nutella
This homemade version of a choc hazelnut spread is a great refined sugar free alternative to the supermarket counterpart. You only need a handful of ingredients and you can also make it with almonds or cashews!

To make it you need:

  • 1.5 cups raw or roasted hazelnuts
  • 7 tablespoons cacao powder
  • 8 medjool dates
  • 2 tablespoons coconut nectar or maple syrup
  • 2/3 cups nut milk / coconut milk
  • pinch of sea salt
  • 2 tablespoons coconut oil
  • 2/3 teaspoon vanilla extract

Instructions
Add all of the ingredients to the blender and process until you get a smooth, creamy, thick chocolate spread.
Store refrigerated in an airtight container or jar.

 

Homemade Hazelnut Chocolate

Homemade Hazelnut Chocolate

To make this you need:

  • This chocolate recipe without toppings
  • 2 tablespoons of the homemade nutella above
  • A big handful of whole, roasted hazelnuts

Instructions

  1. Make the chocolate per the recipe.
  2. Add the nutella and mix well.
  3. Add the hazelnuts and toss to coat them in chocolate.
  4. Line a tray with baking paper and spread the chocolate in a thick layer.
  5. Refrigerate until firm.

 

Peanut Butter Jelly Chocolate Cups

Peanut Butter Jelly Chocolate Cups
This is a delicious take on a classic peanut butter-chocolate combination. To make these you need, peanut buter, raspberries, maple syrup, chia seeds and chocolate.

Get the free Peanut Butter Jelly Chocolate Cups recipe here.

 

Cookies

Christmas is synonymous with cookies and I’m happy to share with you some of my favorites.

 

Gingerbread Cookies – From My Ebook

Gingerbread Cookies
These cookies are moreish, rich, gooey, filled with beautiful Christmassy spices. I personally prefer the ones with date filling for an afternoon dessert treat and the ones without filling for an early morning coffee treat. The easy solution to that is to make both types!

Get the Gingerbread Cookies recipe from our Christmas ebook.

 

Cherry and Rosewater Cookies

Cherry and Rosewater Cookies

These cookies are sweet, nutty and rich, with savory, salty and sour hints. The beautiful cherry and rosewater flavours make them that extra bit special to give as gifts for Christmas.

To make them you need:

  • 1.5 cups chickpea flour
  • 1/2 cup almond meal
  • 1 cup coconut sugar
  • 1/4 teaspoon salt
  • The seeds of 7 green cardamom pods, finely ground in a mortar and pestle
  • a big handful of dry sour cherries
  • 1/2 cup olive oil
  • 1/4 cup water
  • 2 tablespoons of rosewater

Instructions:

  1. Preheat the oven to 180C and line a tray with baking paper.
  2. Add all the dry ingredients to a bowl and mix them well – chickpea flour, almond meal, coconut sugar, salt, cardamom and sour cherries.
  3. Add the olive oil, water and rosewater to the bowl and mix until you get a dough.
  4. Scoop out and shape into cookies and place them on the baking tray as you go.
  5. Bake between 15 to 20 minutes, until they turn golden on top.
  6. They are gorgeous served both warm and cold!

 

Savoury – Tahini Miso Cookies

Tahini Miso Cookies

These savoury cookies make a perfect grab and go snack.

Makes about 13-14 cookies.

To make them you need:

  • 1 cup almond meal
  • 1 cup oats or quinoa flakes
  • 170g tahini
  • 2 tablespoons sesame seeds + 1 teaspoon for topping
  • 4 tablespoons nutritional yeast flakes
  • Handful of crumbled nori (dulse would also work well)
  • 1 heaped tablespoon miso (shiro)

Instructions

  1. Preheat the oven to 180C and line a tray with baking paper.
  2. Add the almond meal, oats/quinoa flakes, 1 tablespoon of sesame seeds, yeast flakes to a bowl and toss to mix.
  3. Add the nori (or dulse) and toss to mix.
  4. Add the miso and tahini and mix well until you get a dough.
  5. Roll the dough into balls and flatten to make cookies and arrange them on the tray.
  6. Sprinkle with the leftover sesame seeds and bake for about 20 to 25 minutes or until golden brown.
  7. Once cooked, allow them to cool and enjoy!
  8. They are best stored in an airtight container.

 

Small Treats

Choc Mint Bites

Choc Mint Bites

These little moreish bites are rich, delicious and not too sweet, with a subtle mint flavour. They are gooey but not too sticky. And chocolaty. Definitely chocolaty.

They’re so easy to make and all you need is a food processor, a pan and about 10 minutes.

Get the free Chocolate Mint Bites recipe here.

 

Almond Butter Hearts

Almond Butter Hearts
These sweet bites are beautiful to look at, sweet and small, white, and make a wonderful addition to any dessert platter or cake decoration. They work well for the warm Christmas we have here in Perth, as well as for the snowy Christmas some of you might enjoy around the world.

Get the free Almond White Chocolate Hearts recipe here.

 

Coconut Snowballs

Coconut Snowballs
You only need about 5 minutes and a handful of ingredients for these white little snowballs.

To make them you need:

  • 200g coconut cream
  • 30g cacao butter
  • Seeds of 1 vanilla bean
  • 50g dessicated coconut (plus a bit extra for coating)
  • 30g maple syrup
  • 4 TBSP coconut flour

Instructions

  1. Whisk coconut cream in a medium bowl until you get it smooth and silky.
  2. Melt the cacao butter (bain marie method) and add it to the coconut cream, with the vanilla. Whisk to blend in.
  3. Add dessicated coconut, maple and coconut flour and mix well until you get a sticky, soft mix.
  4. Form bite sized truffles and roll them in desiccated coconut.
  5. Refrigerate for 20 minutes and then enjoy.

 

Ginger and Chocolate Matcha Bliss Balls

Ginger and Chocolate Matcha Bliss Balls
These little bliss balls are perfect for the matcha lover and because they are green they are also perfect to gift for Christmas. The first thing you taste is the wonderful grasiness, bitterness of the matcha. And immediately afterwards the rich ginger chocolate takes over. Such a wonderful pairing of flavors.

Get the free Ginger and Chocolate Matcha Bliss Balls recipe here.

When Christmas will knock on your door, which delicious recipe will you make and for whom? Share your edible holiday gifts with us at #myCKchristmas, we want to see them all.

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