Heavenly Mexican Choco-Chia Sorbet
This recipe is perfect for vegans and chocolate lovers alike. Enjoy a taste of Mexico with this heavenly choco-chia sorbet, blending rich dark chocolate with exotic chia seeds and a hint of spicy heat.
Allergens
Almonds, Soy
Ingredients
- 1. Dark Chocolate, 70% cocoa (200 g) 2. Unsweetened Almond Milk (400 ml) 3. Chia Seeds (60 g) 4. Agave Nectar (100 ml) 5. Fresh Lime Juice (4 tbsp) 6. Cayenne Pepper, ground (¼ tsp) 7. Sea Salt (a pinch) 8. Mint Leaves, for garnish
Instructions
- In a double boiler, gently melt the dark chocolate, stirring occasionally until smooth. Remove from heat and let cool.
- In a separate bowl, whisk together almond milk, chia seeds, agave nectar, lime juice, cayenne pepper, and a pinch of sea salt. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and soften.
- Once chilled, blend the mixture until smooth. Gradually add the cooled chocolate, blending until fully incorporated.
- Pour the mixture into a shallow container and freeze for 4 6 hours or until set.
- Remove from freezer 10 minutes before serving to soften slightly. Scoop into balls using an ice cream scoop and place on plates.
Chef’s Insight
The cayenne pepper adds a touch of heat that balances perfectly with the sweetness of chocolate and agave.
Notes
This dessert is also dairy-free.