Description
No Churn Dark Chocolate Espresso Sorbet {Vegan}
Ingredients
Units
Scale
- 1 1/4 cups brewed espresso (or dark roast coffee, extra strong).
- 1/3 – 1/2 cup coconut sugar or raw sugar (see notes to adjust sweetness)
- 4 cups purified water
- 1 teaspoon pure vanilla extract or chocolate extract
- 1/3 – 1/2 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 3/4 – 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 the 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.Â
- Prep Time: 12 hrs
- Category: dessert
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size:
- 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
