Print

Vegan Espresso Dark Chocolate Sorbet


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

Description

No Churn Dark Chocolate Espresso Sorbet {Vegan}


Scale

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.

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 theĀ  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.

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

freebie!

Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook

shares