Espresso Dark Chocolate Sorbet {Vegan}

Homemade Dark Chocolate sorbet spiked with espresso – an easy vegan sorbet recipe for chocolate lovers who need a boost of caffeine! Refined sugar-free.

And then I turned 35. Well, 35 this Saturday. Gosh darn ya’ll, time flies! I keep meaning to post a “behind the scenes” life update. Please hold me accountable! There is so much I’d like to share. Lot’s of answered prayers. Also, we got a puppy. Oh my goodness, we sure did! Proof here.

Moving on. Let’s bring our attention back this this oh so heavenly sorbet dessert. Hello! My birthday dessert. Homemade Espresso Dark Chocolate Sorbet. Just saying that makes me feel wiser and more sophisticated.

You see, my tastebuds have definitely changed over the past 5-7 years. I rarely crave loaded sugary desserts. I think I’d rather have a glass of red wine and real dark chocolate. Maybe it’s my body telling me I need more antioxidants. LOL! Am I human? Yes, kinda. But apparently I have 5 more years until my tastebuds actually start to diminish. Say it ain’t so! That being said, I’m going to embrace my “super taster” tastebuds and cravings.

Like a scoop of rich dark chocolate, frothy espresso, vanilla bean, a pinch of sea salt, and maple goodness. Gah… those are so good TOGETHER! My other craving of choice would be that salty tangy sweet flavor, umami. Probably why I love making Apple Kimchi Salads, Kvass, and all sorts of smokey sweet relishes!

Thats besides the point here ya’ll. The point is this espresso sorbet is EXACTLY what my body mind and soul are wanting for the big 35!  And for those of you who will be wondering why I just don’t buy a dessert… well… good question.

My answer? I am picky. I like my coffee extra rich and my chocolate extra dark. Plus this Dark chocolate espresso sorbet takes like 4 steps to make.

1. Boil
2. Mix and freeze
3. Blend
4. And freeze again

Okay and scoop if you really want to get technical here.

Now, let’s chat about this sorbet dessert for the coffee lover and how it can defy your age! Just add a ton of antioxidants. … kinda.

Components of Vegan Espresso Dark Chocolate Sorbet.

• Dark Chocolate  – According to the American Cancer Institute: (Source)
  

  “Given chocolate’s rich supply of flavonoids, researchers have also investigated whether it may play a role in cancer prevention. The studies in cancer prevention are still emerging. 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 chocolates’ cancer protective role, concluded the author, because it provides ‘strong antioxidant effects in combination with a pleasurable eating experience.’”

• Espresso (coffee) –  Could help prevent certain types of cancer, diabetes, and depression!
• Maple Syrup – Lower in glycemic Index than regular sugar, refined sugar free, Rich in minerals and antioxidants!
• Sea Salt – Rich in trace minerals, Helps Avoid Dehydration. Good source electrolytes! Bonus- Celtic Salt Helps alkalize the body. Add these sea salt flakes to the sorbet with a touch more cocoa powder or chocolate and you’ve got pure bliss!

Okay ya, I think I just about justify anything as healthy if I really wanted to. But this one doesn’t really need justification, am I right?

As I mentioned above, this espresso sorbet was entirely inspired by a craving. I also had this EPIC vision of how I was to photograph and style it. I gathered my inspiration (aka screen shot of all my favorite ice cream photos) and woke up that morning feeling motivated and inspired. Yep, that’s me. I get so giddy when I get to play in the kitchen and then photograph food that I LOVE. Utter joy combined with nerdy excitement. That is until I look in the kitchen and realize I made an UTTER mess.

Cheers to turning 35 and feeling alive. Or in this case, just caffeinated!

Vegan Espresso Dark Chocolate Sorbet

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★★★★★

5 from 7 reviews

• Author: Lindsay Cotter
• Prep Time: 12 hrs
• Total Time: 12 hrs
• Yield: 10 1x

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Description

No Churn Dark Chocolate Espresso Sorbet {Vegan}

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Scale 1x2x3x

Ingredients

• 1 1/4 cups brewed espresso (or dark roast coffee, extra strong).
• 1/3c to 1/2 cup coconut sugar or raw sugar (see notes to adjust sweetness)
• 4 cups purified water
• 1 tsp vanilla or chocolate extract
• 1/3 to 1/2 cup maple syrup (depends on how sweet you want it)
• 2 tbsp intense unsweetened cocoa powder (red dutch cocoa powder or even cocoa powder for extra rich)
• 1 3/4 to 2 cups dark chocolate chips (for vegan option use Enjoy Life)
• Sea Salt to sprinkle
• Optional – Melted Dark chocolate and crushed nuts to top.

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Instructions

1. First combine your espresso, sugar, water, and 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.
2. In another bowl, combine your cocoa powder and chocolate chips. Add a pinch of sea salt here if you’d like. Pour in your hot coffee/sugar mixture and whisk all together until chocolate is melted and combined with the coffee.
3. Pour this mixtures in a tin lined with parchment paper. Feel free to add a few tablespoons of coffee mean on top, etc. Place in the freezer to freezer for 8 hrs +.
4. Once the coffee chocolate mixture in frozen, cut or break up the  frozen mixture into smaller pieces. This is so you can blend it together.
5. Place the chocolate espresso pieces in a food processor or blender. Blend until smooth textur is form. It usually takes a few minutes. See photos in recipe.
6. Once smooth, use a spatula to place smooth mixture back in a medium size lined canister or square tin.
7. Let is freeze again for another 2-3 hours.
8. 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.
9. Drizzle dark chocolate sauce and nuts on top. Optional.
10. Sorbet will last in the freezer, covered, for up to a month.

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Notes

• If you’d like to reduce sugar, use less coconut sugar or maple syrup and reduce chocolate chips to 1.5 cups. The texture will vary, slightly less creamy, without as much chocolate, etc. .
• You could lighten up sugar by using lily’s sugar free chocolate

• Category: dessert
• Method: no cook
• Cuisine: american

Keywords: sorbet, vegan, chocolate, healthy dessert, dairy free, coffee

What’s your favorite type of sorbet? Have you ever made your own?

Coffee dessert lovers, you must give this espresso sorbet a whirl. And if you do, please let me know so I can raise my cup (or cone) to you on my birthday. Mmm k?

Cheers,

LC