Chocolate Sorbet

If you love chocolate, here are two recipes to make chocolate sorbet! The first is a rich and flavourful dessert made without any dairy, but you won’t miss the dairy at all! The second recipe is a rich tasting low fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.


Chocolate Sorbet


  • 2 1/4 cups water
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp pure vanilla extract
  • 1/4 cup freshly brewed espresso

If you are sensitive to caffeine – you may want to use decaffeinated espresso instead.


  1. In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.
  2. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
  3. Remove from the heat, and add the vanilla and espresso, and stir.
  4. Stir in the remaining water.
  5. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
  6. When chilled, freeze in an ice cream maker or your freezer.

Serves 5 – Serving Size: 1/2 cup – Nutrition Per Serving
Calories: 98, Fat: 1g, Protein: 2g, Carbohydrate: 24g, Fibre: 3g, Sugar: 20g

Some chocolate chips contain milk solids, so if you have an intolerance to small amounts of dairy you may have to find some vegan chocolate chips instead.