Step 1

Heat oven to 425°F.

Step 2

Drain and rinse chickpeas, then spread out on a clean towel. Rub with another towel to dry, and let them sit for 10 or so minutes.

Step 3

Arrange on a large baking sheet. Place in the oven and roast for 30 minutes.

Step 4

Give the pan a shake and return to the oven for 5-15 more minutes. Keep an eye on them at this point so they don't burn!

Step 5

Once the chickpeas are done (they will darken slightly and will get nice and crunchy), remove from the oven and carefully scoop into a large bowl.

Step 6

Spritz with oil until lightly coated, then stir in all seasoning. Spread out on the baking sheet to cool completely.

Step 7

Storage- Store in a bowl or container for up to a week, you don't even need to cover them!

Step 8

Spread a piece of parchment paper on a baking sheet (spray baking sheet first with oil to help the parchment paper stick and not roll back up).

Step 9

Prepare the base chocolate layer: In a double boiler, add the brown chocolate, 1 teaspoon coconut oil, 1/2 teaspoon peppermint extract.

Step 10

Stir frequently until melted and smooth, then pour onto the prepared parchment paper. Smooth with a spatula.

Step 11

Refrigerate for 30 minutes- 1 hour.

Step 12

Prepare the white chocolate layer: melt the white chocolate in the double boiler with 1 teaspoon coconut oil and 1/2 teaspoon peppermint extract, stirring frequently until completely smooth.

Step 13

Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.

Step 14

Sprinkle with chopped candy cane.

Step 15

Refrigerate overnight, then cut into bite-sized pieces.

Step 16

Storage- You can store at room temperature for up to 1 week (unless you live in a warm climate!), or in a sealed container in the fridge for up to 1 month.

Step 17

Place peeled and chopped apples in the base of a 6 quart slow cooker. Stir in the spices.

Step 18

Cover and cook on high for 4-5 hours or on low for 8-10 hours. You may want to stir it partway through (only once).

Step 19

After cooking through, blend it until smooth using an immersion blender. Alternatively you can work in batches and carefully puree the apple butter in a stand blender.

Step 20

Storage- keep in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.

Step 21

Heat oven to 350°F. Line a baking sheet with parchment and set aside.

Step 22

In a large bowl, toss together the pecans, egg whites, cinnamon, cardamom, nutmeg, brown sugar and salt.

Step 23

Spread nuts out on the baking sheet, then bake for 8-12 minutes...keep an eye on them at the end so they don't burn!

Step 24

Allow to cool completely, then transfer to a storage container or gift bag.

Step 25

Storage- store at room temperature for up to 1 week or in the fridge for longer term.

Step 26

Heat oven to 200°F.

Step 27

Spread lemon and lime zest on a baking sheet. Bake for 30-45 minutes, until zest is completely dehydrated. Remove from oven and cool.

Step 28

Mix 2 tablespoons of citrus zest with 1/2 cup salt. You can use a mortar and pestle to get it mixed well.

Step 29

Storage- keep in a sealed container at room temperature for up to 1 year!