These edible Christmas gifts not only taste amazing (trust me, make an extra batch for home), but they look so pretty, your friends won’t believe they’re home made.
I don’t know about you, but I love the idea of giving and getting food gifts this holiday. Edible DIY Christmas gifts are truly so much more thoughtful, unique and tasty- PLUS, super cheap to pull off. But it’s just not about the baking a batch of cookies, throwing them in an old shoe box and schlepping them over to your moms. It’s about the presentation of these DIY Christmas gifts. So that’s why I decided to come up with these three easy DIY Christmas gifts for the food lovers on your list.
My 3 Favourite DIY Christmas Gifts
First of my DIY Christmas Gifts is my Sweet and Spicy Marcona Almonds– a specialty in my home. Almonds are a great source of fibre, protein and healthy fats, and these spices really boost up the flavour. I just use an old nut can to produce beautiful Christmas food gifts everyone loves.
Next is my Orange Rosemary Olives dressed up in a cute glass jar, garnished with ribbons and served with cute olive forks. OMG these olive forks are so cute I literally want them myself. So much for a DIY Christmas Gift when you just want to splurge on yourself.
Finally I made my 4-way Chocolate Bark. The key to dressing up this DIY Christmas gift is to keep it on a baking sheet lined with a nonstick matt, wrap it in ribbons and tie on a crab mallet to crack into your chocolate bark. How much would you love getting this dish?
If you’re more of a visual person, you should totally check out our latest YouTube video here!!
What are your favourite DIY Christmas gifts? Do you have a favourite Christmas edible food gift you like to give and receive? Leave me some ideas below!
Sweet and Spicy Almonds
- Preheat oven to 300 F. Line a baking sheet with a silpat or parchment paper and set aside.
- In a medium bowl, whisk together the egg white and water until frothy, about 1-2 minutes. Mix with the almonds.
- In a medium bowl, combine sugar and spices.
- Pour the almonds into the egg whites and mix until coated.
- Transfer to the sugar mixture and toss until coated.
- Spread the almond mixture onto prepared baking sheet in an even layer and sprinkle with fleur de sel. Place into oven and bake for 25-30 minutes, stirring at least once half way through.
- Allow to cool until no longer warm, about 1 hour.
- Divide the nuts between two cellophane bags and place into the nut jars. Tape colourful paper around the nut jars, and decorate with ribbon. Tie the bags shut and add a holiday name tag for the recipient.
Orange Rosemary Olives
- 3 tbsp Extra Virgin Olive Oil
- 2 large garlic cloves minced
- 3 large strips of zest plus 1 tbsp finely grated zest from a Orange
- 1 1/2 tbsp rosemary finely minced
- 4 cups mixed oil packed olives or brine cured olives, 2 glass jars
- Wrapping paper
- Double sided tape
- 2 Pine cones
- Olive forks
- In a small sauce pan, heat the olive oil with the garlic, strips of zest, and whole rosemary sprig over medium heat until the garlic and rosemary become very fragrant and begin to caramelize, about 5 minutes.
- Fold the olives into the oil, along with the fine zest and minced rosemary. Toss to coat.
- Transfer to two glass containers. Cut circles the size of the lid out of wrapping paper and adhere to the lid with double sided tape. Tape or glue ribbon around the outside and a pinecone on top. Adhere the olive forks with twine. Store in the fridge until ready to gift.
4-Way Chocolate Bark
- Minced ginger + cranberries + gingersnaps + pistachios
- Crushed candy canes + white chocolate
- Freeze dried fruit + almonds + pink peppercorns + salt
- Golden raisins + sesame seeds + pine nuts + candied lemon
- 1 baking sheet
- 1 nonstick baking mat
- Crab mallet
- Lay a nonstick baking mat on the bottom of a baking sheet.
- Melt the chocolate in a double boiler or microwave then pour onto the baking mat, spreading out to the edges.
- Sprinkle lots of toppings into each corner of the chocolate bark. Transfer to the fridge to let cool.
- Wrap the baking sheet in ribbon, tie with a bow and adhere a crab mallet.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.