Vegan Espresso Dark Chocolate Sorbet
Vegan Espresso Dark Chocolate Sorbet is a luxurious treat that perfectly marries the robust flavors of dark chocolate and espresso. This no-churn dessert is not only simple to make but also impressively satisfying, making it ideal for warm summer days or as an elegant addition to dinner parties. With a smooth, creamy texture and customizable sweetness, this vegan sorbet is a guilt-free indulgence that everyone can enjoy. Whether served in bowls, on cones, or garnished with fresh berries and nuts, this dessert is sure to delight chocolate and coffee enthusiasts alike.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves about 6 (½ cup servings) 1x
- Category: Dessert
- Method: No Churn
- Cuisine: Vegan
Ingredients
Scale
- 1 1/4 cups brewed espresso (or strong dark roast coffee)
- 1/3 – 1/2 cup coconut sugar or raw sugar
- 4 cups purified water
- 1 teaspoon pure vanilla extract
- 1/3 – 1/2 cup maple syrup
- 2 Tablespoons unsweetened cocoa powder
- 1 3/4 – 2 cups dark chocolate chips (vegan option)
- Sea salt for sprinkling
Instructions
- In a small pot, combine espresso, sugar, water, vanilla extract, and maple syrup. Bring to boil, then reduce heat and stir for 15-17 minutes until thickened.
- Mix cocoa powder and dark chocolate chips in a separate bowl. Add hot espresso mixture and whisk until smooth.
- Pour into a lined tin and freeze for at least 8 hours.
- Once frozen, break into pieces and blend in a food processor until smooth.
- Return blended sorbet to the tin and freeze again for another 2-3 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 24g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg