Description
This rich and dairy-free dark chocolate sorbet is made with just three ingredients, offering an intense chocolate flavor that will satisfy any cocoa craving.
Ingredients
Units
Scale
- 2 cups water
- 3/4 cup agave syrup
- 1 cup unsweetened cocoa powder (I enjoy Hershey's Special Dark)
Instructions
- Combine the water and agave syrup in a medium saucepan over medium heat. Stir until the agave is completely dissolved.
- Sift in the cocoa powder gradually, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and continue to stir for about 3 minutes, ensuring the cocoa is fully incorporated and the mixture is smooth.
- Remove from heat and let the mixture cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
- Serve immediately or transfer to an airtight container and store in the freezer.
Notes
You can substitute agave syrup with maple syrup for a different flavor. If you don’t have an ice cream maker, use alternative methods to freeze the sorbet, such as stirring every 30 minutes in the freezer. Store the sorbet in an airtight container in the freezer for up to a week.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20
- Sodium: 10
- Fat: 3
- Carbohydrates: 34
- Fiber: 5
- Protein: 3
- Cholesterol: 0