This post may contain affiliate links (disclosure policy).
This homemade Dark Chocolate Sorbet with Espresso is a heavenly vegan dessert. Easy to make, it’s perfect for chocolate and coffee lovers alike. Gluten-free, dairy-free, and refined-sugar-free!
This recipe came about as a craving for my 35th birthday! I woke up that morning feeling inspired and hungry! And while I think I can justify almost anything as healthy if I really wanted to, especially on my birthday, this one doesnāt really need any justification. It’s filled with naturally-good-for-you ingredients that pair together magically.
ingredients You’ll need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Espresso (coffee) –Ā If you have a Nespresso or espresso machine, go ahead and brew up a fresh shot! Or, for a shortcut thatās just as tasty, we love DeLalloās instant espresso. Itās just as tasty and super quick to make.Ā
- Maple Syrup – Lower in glycemic Index than regular sugar, refined-sugar-free, rich in minerals and antioxidants!
- Sea Salt – Rich in trace minerals and a good source electrolytes! Add these sea salt flakes to the sorbet with a touch more cocoa powder or chocolate and you’ve got pure bliss!
- Dark ChocolateĀ –Ā According to the American Cancer Institute:Ā A recent review of studies on the cancer protective properties of cocoa concluded that the evidence is limited but suggestive. More rigorous studies should be conducted on chocolatesā cancer protective role, concluded the author, because it provides āstrong antioxidant effects in combination with a pleasurable eating experience. (source)
How to Make Espresso Dark Chocolate Sorbet
All it takes is a few simple steps to make this better-for-you decadent dessert!
- Boil
- Mix and freeze
- Blend
- And freeze again
- Okay and scoop if you really want to get technical here.
More of Our Favorite
Vegan Dessert Recipes
Vegan Espresso Dark Chocolate Sorbet
- Total Time: 0 hours
- Yield: 10 1x
- Diet: Vegan
Description
No Churn Dark Chocolate Espresso Sorbet {Vegan}
Ingredients
Units
Scale
- 1 Ā¼ cups brewed espresso (or dark roast coffee, extra strong).
- ā – Ā½ cup coconut sugar or raw sugar (see notes to adjust sweetness)
- 4 cups purified water
- 1 teaspoon pure vanilla extract or chocolate extract
- ā – Ā½ cup maple syrup (depends on how sweet you want it)
- 2 Tablespoons intense unsweetened cocoa powder (red dutch cocoa powder or extra dark cocoa powder)
- 1 Ā¾ – 2 cups dark chocolate chips (for vegan option use Enjoy Life)
- Sea salt to sprinkle
- Optional – melted dark chocolate and crushed nuts of choice
Instructions
- First combine the espresso, sugar, water, extract and maple syrup in a small pot. Bring to a boil and then reduce to medium heat. Stir for about 15-17 minutes until the coffee/sugar combo thickens. It won’t caramelize, but it will turn into a thicker texture, almost like syrup. Remove from heat and set aside.
- In another bowl, combine the cocoa powder and chocolate chips. Add a pinch of sea salt here if you’d like. Pour in the hot coffee/sugar mixture and whisk all together until chocolate is melted and combined with the coffee.
- Pour this mixtures in a tin lined with parchment paper. Feel free to add a few tablespoons of coffee or espresso beans on top. Place in the freezer for 8+ hrs.
- Once the coffee chocolate mixture in frozen, cut or break up theĀ frozen mixture into smaller pieces. This is so you can blend it together.
- Place the chocolate espresso pieces in a food processor or blender. Blend until smooth texture has formed. It usually takes a few minutes. See photos in recipe.
- Once smooth, use a spatula to place smooth mixture back in a medium size lined canister or square tin.
- Let is freeze again for another 2-3 hours.
- When ready to to serve, remove the canister from freezer and let it sit for 5 minutes to thaw. Then take an ice cream scooper and scoop into bowls or onto a cone.
- Drizzle melted dark chocolate and nuts on top. Optional.
- Sorbet will last in the freezer, covered, for up to a month.
Notes
- To reduce sugar, use less coconut sugar or maple syrup and reduce chocolate chips to 1.5 cups or use lily’s sugar free chocolate. The texture will vary, slightly less creamy, without as much chocolate, etc.Ā
- Prep Time: 12 hrs
- Category: Dessert
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 37.7 g
- Sodium: 15.5 mg
- Fat: 12.7 g
- Saturated Fat: 7.9 g
- Carbohydrates: 43 g
- Fiber: 3.5 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Hi Lindsay,
only found this now, looks amazing. Have you tried making this with a Ninja Creami at all?
Many thanks and all the best from Berlin
Tom
Hi Tom! I haven’t! But I am sure it would be great!
My girlfriend is allergic to like everything, so I scoured the internet for desserts she could enjoy for her birthday. I made this gelato along with your avocado Mexican chocolate mousse, and everything was a hit. Iām definitely not vegan, and couldnāt believe everything I had was plant based. Everything was a hit, thank you so much for these recipes š
Iām so glad! Keep me Posted on other things you try!
This sorbet looks amazing!
As I’ve gotten older I think I’ve definitely started to love dark chocolate even more too! This looks lovely Lindsay.
When two of my favorite things become one š
Agreed 100000 %
This looks dangerously good!
Perfectly decadent summer treat!
This looks like absolute perfection!
The best way to celebrate your birthday and that ice cream looks to die for! I’ve always been a sucker for a coffee/chocolate combo!
What a perfect way to celebrate! Hope you had the best birthday ever!
Such a deliciously decadent summer treat Lindsay! So chocolatey. I want to grab that cone right off my screen!
Literally obsessed with these photos!!!!!!!!!!!
So simple and delicious! Happy Birthday love!
thank you friend!
Happy Birthday Lovely.
This looks so incredible, I just want to inject it directly into my veins…er I mean mouth.
I think that is totally allowed! Followed by Baileys coffee haha
Going to try this next week, still mouth watering … Five stars from me. Kudos!
Thank you Luanne! Keep me posted
Dark chocolate and expresso 2 of my favourite things so definitely making this one, for me
oh i am so on board with you!
The next best thing is an Espresso Martini they are yummy
WoW!! Looks delish! If one didn’t want to freeze, blend, refreeze, would an ice cream maker work?
I think it would work! Let me know if you try it Iris!
will do!
I think that this needs some cocao nibs as well. I’m mking this tfor the next time I ahve a migraine!
i like your thinking! BUt I hope you don’t get a headache.:)
Looks absolutely delicious and refreshing! The perfect summer dessert!
Thanks Natalie! I hope you give it a whirl!
Having just turned 35 Sunday before last… I’m all over the antioxidants. Isn’t that what wine is for too? I feel like this would pair really well with the Grenache I’m drinking right now. š
Cheers to 35, brother!
Cheers bro! One day we need a combined party. Just sayin.. Maybe for our 40th?