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Vegan Espresso Dark Chocolate Sorbet

Vegan Espresso Dark Chocolate Sorbet

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Indulge in the luxurious flavors of Vegan Espresso Dark Chocolate Sorbet, a guilt-free dessert that perfectly balances rich espresso and dark chocolate for an exquisite frozen treat. This easy no-churn recipe is perfect for warm days and special occasions alike, allowing you to serve a decadent dessert that’s both dairy-free and utterly satisfying. With just a few simple ingredients and straightforward steps, you’ll impress your guests or treat yourself to a delightful sweet moment. Top with fresh berries, coconut cream, or crushed nuts to elevate your sorbet experience.

Ingredients

Scale
  • 1 1/4 cups brewed espresso (or strong dark roast coffee)
  • 1/31/2 cup coconut sugar or raw sugar
  • 4 cups purified water
  • 2 tablespoons unsweetened cocoa powder
  • 1 3/42 cups dark chocolate chips (vegan-friendly)
  • 1 teaspoon pure vanilla extract
  • Sea salt (for sprinkling)

Instructions

  1. In a small pot, combine espresso, sugar, water, vanilla extract, and maple syrup. Bring to a boil, then reduce heat and simmer for about 15-17 minutes until slightly thickened.
  2. In a separate bowl, mix cocoa powder and dark chocolate chips; add a pinch of sea salt. Pour the hot coffee mixture over this blend and whisk until melted.
  3. Pour the mixture into a lined tin and freeze for at least 8 hours.
  4. Once frozen solid, break it into smaller pieces and blend in a food processor until smooth.
  5. Transfer back to the tin and freeze for another 2-3 hours before serving.

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