I’m not so sure about this gift in a jar.

I mean, sure, nut butter is probably one of the most appropriate things to put in a jar and possibly one of the most appreciated.

But the problem is…

I just don’t think you’re going to want to hand this stuff out.

Correction.

I just don’t think you’re going to beable to hand this stuff out. You’ll put it in the jar, seal it with a lid, deliver it to a friend, and then they’ll open it. They’ll open it and wonder why the jar is half empty, why there are gooey chocolate fingerprints all over it, and why you have a lovely smear of chocolate on your forehead where you wiped the hair off your face as you dove straight in.

So that is your warning. Do with this as you please. Maybe make two batches. Maybe put it in your gift pile. I mean, you’ve worked hard this year. You owe yourself a gift. Maybe gift it to your significant other so you can sneak spoonfuls when they’re not looking and then say, “Wow, you’re really not wasting any time with that stuff!”

Whatever gift giving route you decide to take, one thing is for sure.

Make this now.

Print this!

Mocha Almond Butter

vegan, gluten-free // yields ~ 1 1/4 cups

2 cups raw almonds
1/3 cup pure maple syrup
2 teaspoons + 1 teaspoon instant espresso powder
1 tablespoon extra virgin unrefined coconut oil, melted
1 tablespoons unsweetened cocoa powder
2-3 teaspoons coconut sugar or sucanat [optional]
1/8 – 1/4 teaspoon salt

Preheat your oven to 300*F and line a rimmed baking sheet with parchment paper.
Toss the almonds with the maple syrup and 2 teaspoons of instant espresso powder, then spread on the baking sheet.
Roast for 10 minutes, turn almonds, then roast for another 10 minutes.
Remove and let cool for 10-12 minutes. You want them to still be warm but not hot.
Scrape almonds from the parchment into your high powdered food processor [at least 10 cup capacity] and turn on.
Let spin, scraping down the sides as needed until it starts to form a thick, doughy texture. 8-10 minutes.
Add in the melted coconut oil and let spin until it is fully smooth and drippy. Scrape the sides as needed. The process will take 12-15 minutes in total.
Add in the 1 teaspoon espresso powder, cocoa powder, and salt and let spin until smooth.
Taste and add 2-3 teaspoons of coconut sugar and/or more salt if desired.
Pour into a jar and let cool to room temperature before sealing. Best kept in the fridge.

notes: This fits in an 8oz jar with about 1/4 cup leftover. You can sub another oil for coconut if needed. You can sub another sugar for the coconut sugar if desired.

*You can also keep this as just an espresso almond butter by stopping after step 7. Leave out the cocoa powder and extra teaspoon of espresso powder [photographed in the first photo]. You could also add in the beans from 1/2 of a scraped vanilla bean pod for extra flavor.

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars Or, email the photo and your name to at: edibleperspective AT gmail DOT com –The post will be going up this Friday.

Ashley

Also, part II of Ann + Chris’s wedding recap is up on my photography blog. Here’s a little preview.

Monday. What happened?? You were not so fun.

It started bright + early with a lock you and your husband out of the house when you’re already running late and your husband has a deadline kind of morning.

It was also 15 degrees outside. I am awesome.

What saved the day were these sweet + crunchy nut clusters.

In three different flavors.

Packed in jars for you or a friend!

Can I go off on a tangent about jars for a second? Yes? I think I hear you saying “yes.”

I am obsessed with jars. Jars of all kinds. They just have so many uses!!

Don’t know what to do with a random kitchen ingredient? Put it in a jar.

Don’t know what to do with the bulk spices you bought? Put them in 4oz – 8oz jars.

Need to pack fruit + yogurt to go? Put it in a reused glass jelly jar.

Need to give a gift? Definitely, put it in a jar.

Want to have fun drinking water? Pour it in a jar.

Want to have fun drinking wine? Pour it in a jar. Refill multiple times.

Just made 3 batches of homemade nut butter? J.A.R. IT!!

Thanks for letting me get all of that off my chest.

As you can see my love for jars runs deep.

I think it makes such a fun way to deliver a gift that is personalized without breaking the bank. You can dress the jar up or leave it as is. You can fill it with something sweet or savory. And either way, your loved one ends up with a sweet reusable jar filled with something super delicious.

Like, nut clusters.

Which are so easy to make you are going to cry.

This post is going to be the start of a series called, Gifts In Jars.

I’m not positive on the number of days for this series, but I have handfuls of ideas swimming in my head. It depends on the feedback I get from all of you!

Print this!

Nut Clusters in Jars

vegan, gluten-free, grain-free

Maple Espresso Nut Clusters [fills about 3, 12oz jars]

1 1/2 cups mixed raw nuts
1/2 cup raw pepitas
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
1 1/2 teaspoons instant espresso powder
flaked sea salt [optional]

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and espresso powder together until the espresso is mostly dissolved. Coconut oil is crucial in the hardening of the clusters.
Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts and seeds touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Sprinkle with flaked sea salt [if desired], then let cool for 15 minutes [or so].
Place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars, then seal with a lid.

Notes:

I used 1/2 cup raw almonds, cashews, and pecans.

Vanilla Bean Maple Sea Salt Nut Clusters [fills about 3, 12oz jars]

2 cups mixed raw nuts
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
3/4 – 1 whole vanilla bean pod, sliced + scraped
flaked sea salt

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and vanilla beans together until combined. Coconut oil is crucial in the hardening of the clusters.
Spread nuts on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Sprinkle with flaked sea salt, then let cool for 15 minutes [or so].
Place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars, then seal with a lid.

Notes:

I used 3/4 cup raw almonds and pecans
Use 1 vanilla bean for a more fragrant vanilla flavor.

Cinnamon Maple Sea Salt Nut Clusters [fills about 3, 12oz jars]

1 1/2 cups mixed raw nuts
1/2 cup raw pepitas
1/3 cup pure grade B maple syrup, warmed
1 tablespoon unrefined coconut oil, melted
1 1/2 – 2 teaspoons cinnamon
flaked sea salt

Preheat your oven to 300* and line a baking sheet with parchment paper [or a silpat].
Whisk the syrup, coconut oil, and cinnamon together until combined. Coconut oil is crucial in the hardening of the clusters.
Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
Spread into an even layer while keeping the nuts and seeds touching.
Bake for 10 minutes, toss with a silicone spatula and bake for another 10-12 minutes, until golden brown.
Let cool for 15 minutes [or so] then place the baking sheet in the freezer for about 30 minutes until fully set and hardened.
Break apart and place in jars then seal with the lid.

Notes:

I used 1/2 cup raw almonds, cashews, and pecans.

To decorate the jars I got crafty with a few things I had around the house.

burlap [easy find at Michaels or any craft store – it comes in a roll]
hemp cord [craft store]
thick cardstock for the tags and 8 minutes in Photoshop making them [you could easily handwrite them as well!]
mini clothespins [Michaels]

Here’s the basic rundown of what I did:

Plugged in a mini glue gun.
Cut a piece of burlap long enough to fit around the jar.
Folded the burlap in half.
Glued one end to the jar and then glued the other end, pulling tightly.
Cut 3 pieces of cord long enough to wrap around the jar 4-6 times.
Then, either: A] punched two small holes into the card with a pushpin, ran the cord through, and wrapped it multiple times, hot gluing it in the back to secure –or B] wrapped the cord around the jar multiple times and then clipped the clothespin to the cord with the tag

Done!

Want to join in the gift giving fun??

If you want to share a gift in a jar that you’re making this year, please feel free to do so!

Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars

Or, email the photo and your name to at: edibleperspective AT gmail DOT com

I’ll dedicate a post to showing off your whatever jarred gifts you make!

Ashley