I know that edible gifts in jars aren’t really a new concept, but I wanted to share a few of my favorite versions. These gifts are so fun and so easy, and everyone always appreciates a homemade gift that can simply be prepared and eaten. Like you really can’t go wrong with these.
For that chocolate lover you know, make them a pot of homemade chocolate spread (think of it as a “healthier” Nutella). Just make sure to pack them away from little wandering hands.
Happy Holidays 🙂
12 Days of Baking ’15:
Day 1: Classic Madeleine
Day 2: Cranberry Orange Pistachio Shortbread Cookies
Day 3: Chocolate Cut-out Cookies
Day 4: Fresh Cranberry Jam
Day 5: No-Bake Apricot Coconut Bites
Day 6: N0-Bake Tiramisu Bites
Day 7: Swedish Chocolate & Mocha Biscuits
Day 8: Chocolate Nut Pinwheel Cookies
Day 9: Brown Butter Walnut Cookies
Day 10: Ginger Snaps Cookies
- 1 1/2 cups raw hazelnuts
- 400 grams milk chocolate, chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- Coconut milk (the amount varies depending on the consistency of your mixture, I used around 3 tablespoons)
- 1 tablespoon cocoa powder
- 1 tablespoon vanilla extract
- pinch of flaky sea salt
- 10 ounce glass jars
- Add the hazelnuts to the bowl of a food processor. Process until the hazelnuts form a paste, scraping down the sides if needed. This should take around 3-5 minutes.
- To the food processor, add all the remaining ingredients, except the coconut milk. As you process the mixture, start adding the milk bit by bit depending on how thick your mixture is. I used around 3 tablespoons. Process until completely smooth, scraping down the sides 2-3 times for about 10 minutes.
- The mixture will seem runny, but it will firm up as it cools. Divide the Nutella between your jars. Decorate the jars as desired. Store at room temperature for 1 week or in the fridge for longer.