Just as this year marked the stay-at-home vacation, this Christmas is all about making your own unique gifts and stocking fillers. We've got some cracking ideas that are sure to suit all tastes and pockets.

These little pouches make ideal stocking fillers - cut several squares or circles out of thick cellophane and pile with one of the following Nakd Amazin Raisins; Munchy Seeds Vanilla Mix or Urban Fresh mango or black cherries. Finally tie the bundles up tightly with a festive ribbon or some flexible tinsel. These are perfect for filling the toe of a stocking or use them as the fillings for home-made Christmas Crackers.

Chocolate and Cherry Florentines - Perfect for those people that just seem impossible to buy for. Heat the oven to 200 C then place 140g Zylosweet , 100g Agave Nectar, 50g of coconut oil and 150g of butter in a pan and gently melt. When the zylosweet has dissolved stir in 80g desiccated coconut, 20g ground flaxseeds, 80g Lizzi's Belgian Chocolate Granola and 50g flaked almonds as well as 300g Urban fresh cherries which have been sliced. Mix together and add about 3-4 tbsp of plain flour (preferably whole-meal) to bind. Place the mixture in a large lined baking tray and bake for 10 minutes in the oven until it reaches a rich golden colour. Set aside and allow to cool.  Meanwhile melt 250g of Plamil no added sugar chocolate in a heatproof bowl over gently simmering water. Line a second tray or board with baking parchment and carefully flip the cooled Florentines onto it. Spread the chocolate over the mixture. Leave aside to cool. When set, cut out shapes using suitable cookie cutters. Cover and line a small box with gift-wrap, fill with Florentines and secure with a bow. Remember for any fresh products you need to attach a label with a recommended "eat by" date - these Florentines should last 7-10 days in an airtight container.

Festive Spiced Biscuits - These look great as tree or table decorations or make an ideal thank you gift for a favourite teacher. Sift 350g plain flour, 2 teaspoons ground ginger, ½ teaspoon of bicarbonate of soda into a bowl and rub in 100g butter until the mixture resembles bread crumbs, then stir in 100g Zylosweet and 75g light brown sugar. Make a well in the centre of the mixture and add 1 egg and 4 tablespoons of Agave Nectar. Mix together to form a dough. Knead lightly on a floured surface and roll out to about 1 cm thickness. Cut out the biscuits using cookie cutters - stars or tree shapes work best and make a small hole with a skewer at the top of each biscuit. Place on a greased baking sheet and pop in the fridge for 1 hour. Preheat the oven to 170 C. Remove from the fridge and bake for 15 minutes or until golden. Allow the biscuits to cool slightly and then transfer to a wire rack. When cooled decorate with a little icing and some Munchy Seeds Vanilla mix, Nakd Amazing Orange raisins or some silver and gold glitter balls. Tie a ribbon through the hole in the biscuit and use to decorate the Christmas tree or give as a gift in the lead up to Christmas. These biscuits should last 4-5 days unless temptation is too much for you!

Rocky Road Squares - these are naughty but a firm family favourite! Line a shallow 20cm square cake tin with baking paper. Gently melt 500g Divine chocolate in a heatproof bowl over a pan of simmering water, stir in 10 marshmallows (cut into pieces) and 30g Munchy seeds Vanilla Mix and 50g of pecans, almonds and walnuts all roughly chopped. Pour the mixture into a tin and smooth the surface. Leave to set for 2 hours and then using a warm knife cut the cooled mixture into 1 inch squares. These look especially pretty in a small round box - line the box by cutting a band of paper twice as long as its circumference and slightly deeper than the sides. Fold it concertina fashion and fit inside the box. Trim the collar into a zigzag to form a decorative edge and secure a ribbon or colourful tape around the outside of the box.