See also: More vegan desserts to try
- 1 cup sugar
- 3 cups water
- 3/4 cup pure cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla
Reduce heat to medium low and add the water to create a carmel, still stirring frequently.
Next, stir in the cocoa powder and salt until completely smooth and dissolved.
Remove from heat and allow to cool.
Add the vanilla, cover, and chill in the refrigerator for about 2 hours.
If you have an ice cream maker, process the mixture in your ice cream maker according to the directions, then freeze until firm.
If you don't have an ice cream maker, pour the sorbet into a shallow container and freeze, stirring every 30 minutes until desired consistency is reached, about 2 hours.
Makes about one quart (four servings) of low-calorie vegan chocolate sorbet.
Nutritional information per serving (from Calorie Count):
Calories: 232, Calories from Fat: 19
% Daily Value:
Total Fat: 2.1g, 3%, Saturated Fat: 1.3g, 6%
Cholesterol: 0mg, 0%
Sodium: 154mg, 6%
Total Carbohydrates: 59.0g, 20%
Dietary Fiber: 4.8g, 19%
Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 14%,