Last Minute Homemade Gifts with Chocolate-Dipped Figs + a few ideas for giftable drink blends
I'm sharing a quick recipe today for these figs, dipped in dark chocolate and sprinkled with dried rose petals and flaky sea salt. So easy, but really lovely to give as a homemade gift (and really tasty). I also have a few ideas for some beverage blends that you can package into sweet little hostess gifts, as well as some tips for wrapping. Happy holidays!
Is anyone else feeling a bit rushed right now? I mean, I have been thinking about all the sweet and thoughtful homemade treats I could make and package in pretty ways for quite a few months now ... yet I find myself just barely getting to it at the last moment. It's okay though, because what I'm sharing with you today is extremely simple. You can put it together easily, quickly, and still manage to put your own unique special touch on your gifts.
Case in point: last night, one of my closest friends came over so that we could celebrate the holidays together. Even though she was held up at work, and therefore running a little behind, I still found myself rushing to sprinkle these chocolate-dipped figs with crushed rose petals and flaky sea salt and portion my flower tea into bags, tied with twine RIGHT IN FRONT OF HER. Sheepish feelings aside, I really love the way these came together.
You may remember the homemade tea blend I posted in the summer. I have been gifting it and find it pairs really well with these figs, however I have a few ideas in case some of those ingredients are difficult to find, and you're looking for something particularly quick to put together:
- mint and rose petals tea (shortcut: break open mint tea bags, combine with dried rose buds or petals, and transfer into a jar or into individual tea bags and tie with twine to gift. I'd say about a half teaspoon of rose to one portion of mint tea is the ration you're going for)
- vanilla matcha tea latte blend (combine 1/4 cup matcha tea powder with 1 teaspoon of vanilla bean powder and package in a small jar; add a note to the recipient with instructions for how to make a delicious vanilla matcha tea latte by combining 1-2 teaspoons of the powder blend with 1 cup hot almond milk - sweetened to taste - and whisking or blending to make frothy)
- cardamon honey latte blend (combine 1/4 cup good quality instant espresso powder with 1 and 1/2 teaspoons of ground cardamon and package in a small jar; add a note to the recipient with instructions for how to make the coffee by combining a heaped teaspoon of the blend with 1 cup of hot almond milk, sweetening with honey to taste)
For gifting, I really love the look of simple kraft boxes for edible gifts. A velvet or satin ribbon and a sprig of greenery look so pretty. I always end up bringing pretty dried flowers, little twigs, greens, and pinecones home with me when I'm walking outside in the Autumn and early Winter. This is my favourite way to use some of them! Another really lovely way to package your goods is to repurpose some vintage or antique finds you may come across, especially if your friend loves such things. In these photos, I've used the antique jewelry box that my friend gave me for my birthday this year as a vessel for packaging these homemade tea bags. Just remember to use some parchment paper as a lining because most likely, you don't want these things touching edibles.
I hope that you all have the most lovely holiday. With so much love! xoxo
10-12 dried figs, organic/unsprayed
1 bar (85 grams) dark chocolate, 70-80% cocoa
1 teaspoon coconut oil
dried rose petals, crushed (optional)
flaky sea salt (optional)
Finely chop the chocolate, and place in a small bowl with the coconut oil. Place the bowl over a small pot filled with a couple inches of water (creating a makeshift bain marie). Gently melt the chocolate and coconut oil over low heat. Once melted, remove from heat and allow the chocolate to sit and cool for a few minutes.
Place a sheet of parchment paper over a cutting board or large plate and set aside. Carefully re-shape the dried figs if they are misshapen. Dip each fig in the melted chocolate mixture, allow excess chocolate to drip back into the bowl, and place on the parchment-lined board or plate. Once each fig has been dipped, place in the refrigerator or freezer for 5 minutes. Dip each fig in the chocolate again, return to the parchment-lined board or plate, and then quickly (before the chocolate dries!) sprinkle with crushed rose petals and/or salt if using. Once all the figs have been re-dipped and sprinkled, return to the fridge or freezer to harden. Gently pack in a container, stored in the fridge, until ready to package into gifts or serve.