This intensely chocolatey sorbet is built from a base of cocoa powder and melted dark chocolate, simmered with maple syrup until glossy and deeply rich. There's no dairy involved in the process at all, which means it churns up impressively creamy without any cream or milk in the equation. A splash of vanilla rounds out the flavor before the base gets strained silky-smooth and chilled for churning. Once it's spun into thick, matte ribbons and frozen firm, a finishing pinch of flaky sea salt against all that dark chocolate is what really makes it sing. It's a naturally plant-based dessert that fits perfectly into a vegan freezer stash, and the texture holds up beautifully whether you're scooping it solo or piling it into a sundae.
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Learn more →6 servings
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Combine the water, maple syrup, cocoa powder, and fine salt in a medium saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture comes to a gentle simmer, about 5 minutes.
Remove the pan from the heat and add the finely chopped dark chocolate. Let it sit undisturbed for 1 minute, then whisk until the chocolate is completely melted and the base is smooth and glossy.
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