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Gingerbread Yogurt Parfait

Ingredients:

1 tbsp. cinnamon

1/4 cup pecans (or nut of choice)

1/2 cup vanilla yogurt

1 tbsp. caramel sauce

1 RXBAR Gingerbread Protein Bars

Directions:

1. Combine yogurt and cinnamon and mix until fully incorporated.
2. Cut the bar into 8 equal pieces.
3. Roughly chop the pecans.
4. Scoop half the yogurt into a tall, slim container
5. Top with half or the rxbar pieces, pecans and caramel sauce.
6. Repeat process for second layer.

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Gingerbread Cookies

Ingredients:

1/2 cup butter

3/4 cup packed dark brown sugar or coconut sugar

2/3 cup molasses

1 egg

1 tsp. vanilla extract

3 1/2 cups all-purpose flour (I used gluten free)

1 tsp. baking soda

1/2 tsp. salt

1 Tbsp ground ginger

1 Tbsp ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/4 cup coconut sugar (optional)

1 RXBAR Gingerbread Protein Bar

Directions:

1. In a bowl, beat the butter until completely smooth and creamy. Add the sugar and molasses and beat until it's smooth. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla.
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky.
3. Divide dough in half and place each onto a large piece of plastic wrap or wax paper. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days.
4. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
(Optional - Instead of cutting the cookies, you can roll them in the additional coconut sugar and hash mark them with a fork)
5. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky.
6. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
7. Bake cookies for 8-10 min.

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Gingerbread Ice Cream Sandwich

Ingredients:

1 RXBAR Gingerbread Protein Bar

1 scoop of vanilla ice cream

*Pinch of sea salt/Maldon salt flakes

Directions:

1. Roll out the RXBAR with a rolling pin until it is about half its original thickness.
2. Cut the bar in half
3. Scoop 1 ball of vanilla ice cream on top of one half of the bar
4. Sprinkle the ice cream with salt
5. Cover with the other half of the bar
6. Eat immediately or freeze for 30 minutes.