These rich truffles are as good as anything you’d get from a chocolatier. Even more amazing? They’re vegan. (Coconut oil, not heavy cream, lends them their buttery richness.) Finish simply with cocoa powder or roll in toppings like crushed pistachios, Marcona almonds, and shredded coconut.

TO PACKAGE Mini cupcake liners are just the right size to cradle these little flavor bombs. (Pack in a shallow box to keep them from rolling around.)

Crafting these intense cocktail elixirs is like undertaking a fun science experiment. Vodka, citrus zest, spices like fennel seed and coriander, and the bitter root gentian steep in a jar for a few weeks, resulting in a heady, complex flavor. 

TO PACKAGE Pour bitters into dropper bottles and garnish with citrus zest. Label with a white paint pen and tie at the neck with a ribbon.

Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness. 

TO PACKAGE Give a plain box a seasonal makeover with fresh pine. Arrange the leaves in a small ring and glue together the stems before securing the delicate wreath with ribbon. 

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. A perfect gift on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy. 

TO PACKAGE Find a small cheese board (we love the modern look of slate) and roll dough
just a tad smaller than the board. Once crackers are baked and cooled, wrap them with a tea towel, top with a spreader, and finish with a bow.

Made with just fruit and honey, this wintry riff on the childhood favorite is blessedly low maintenance, kitchen labor-wise. (Though the oven time is several hours, the baking is completely hands-off.)

TO PACKAGE Roll each piece of leather in a strip of parchment of equal size and then in a larger parchment square. Seal with printed tape and tie with baker’s twine.

Infused with the essential oils of lemons, limes, oranges, and grapefruits, these finishing salts boast 

a bright flavor that elevates everything from dark chocolate to pastas, salads, and roasted vegetables. 

TO PACKAGE Gather up a bunch of old jars and cut rounds of butcher, parchment, or wrapping paper two inches larger than the jar tops. Write the salt flavors on colorful strips of paper, and then place strips on top of the rounds, securing both papers to the jars with thick rubber bands. 

These festive—and flourless—little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar tempers their pucker and renders them nice and syrupy. 

TO PACKAGE Wrap each cake tightly in greaseproof paper and then again in a tea towel, scarf, or fabric scrap (all the better if it’s something you already have). Secure with a colorful ribbon.