Frozen Hot Chocolate Cheesecake

Crust

1. Combine 2 cups chocolate graham cracker crumbs, 1/4 cup coconut sugar, 1/4 cup coconut oil.
2. Set aside 3 tbsp for cake topping.
3. Press remaining into a spring form pant up to the edges.

Filling

1. Beat 2 blocks of softened cream cheese (or vegan substitute).
2. Add 1/2 cup each of icing sugar and Castle Kitchen Double Dutch Dark Chocolate Mix and mix until smooth.
3. Add 1 cup each almond milk and coconut cream slowly until smooth. Fold in 1 cup of marshmallows. Pour onto crust and freeze for 4 hours.
4. Finish with 3 tbsp topping and chocolate sauce!

Gluten Free Hot Cocoa Overnight Oats

1. In a mason jar, mix 1 tbsp Castle Kitchen Double Dutch Dark Hot Chocolate Mix, 1 cup gluten free flour oats, 1 cup almond milk, 2 tbsp peanut butter, 2 tsp chia seeds, and desired amount of chocolate chips.
2. Stir to fully combine all ingredients.
3. Put in refrigerator and leave overnight.
4. Enjoy a quick and delicious breakfast the next day with fruit or more chocolate chips!

Summertime Frozen Hot Chocolate

1. Place 3 cups of ice cubes, 2 cups almond milk and 1/4 cup Castle Kitchen Double Dutch Dark Hot Chocolate into a blender.
2. Blend until smooth and well combined.
3. Pour into your favorite glass and top with whipped coconut cream or your favorite whipped topping.

Try with the other Castle Kitchen Hot Chocolate flavors!

Dark Chocolate Protein Balls

1. Combine 3 scoops of Vanilla Protein Power, 1 1/2 cups of almond meal, 1/2 cup almond butter, 1/3 cup of maple syrup, 1/4 cup each of unsweetened shredded coconut, mini chocolate chips, and Castle Kitchen Double Dutch Dark Hot Chocolate.
2. Mix well in a mixing boll.
3. Roll mixture into 1" balls.
4. Store in an air tight container in the refrigerator for up to 1 week.

Fill your mug with 6 oz. of hot water.

Spoon in 2 tbsp. of hot chocolate mix.

Stir continuously until mix is smooth and creamy.

Sit back and enjoy!