Recipe: Dark Chocolate Sorbet (sugar free, raw vegan)

Recipe for dairy free Dark Chocolate Sorbet raw vegan fat free rohtopia

As opposed to ice cream, be it raw vegan ice cream or regular, a sorbet is usually made without (plantbased) milk or any fat. Instead the ingredients consist of fruit puree or fruit juice, water and some sort of sugar – perfect for anyone on a plant-based diet.

Frozen chocolate delights however were a no-go for the longest time as all recipes contained milk or cream. Finally someone smart came up with vegan chocolate ice cream and let me tell you, it is de-li-cious!

But what about a sugar free Dark Chocolate Sorbet, made with three ingredients only?

There are a few things I could enjoy (almost) every day. Raw, dark chocolate and ice cream or sorbets are two of them. Ice cream I already loved way back when I was a kid, and dark chocolate became a staple once I discovered raw chocolate. Until then, I found all dark chocolate to be too bitter. Not anymore, now I will even have 99% dark chocolate over any milk chocolate. It’s got an amazing flavour, like a nice warm hug.

Dark Chocolate Sorbet combines the best of both sorbet and chocolate – the flavour is incredibly intense, like a pimped version of regular choc ice cream.

Here’s the recipe, which I hope you’ll try asap as I truly believe if you’re a chocolate lover, you’ll be all over this one.

Benefits of this Dark Chocolate Sorbet recipe:

To make this recipe even better, I skipped regular, processed sugar, and used dates instead. While you can’t make any ice cream or sorbet without at least some source of sugar (otherwise it will be solid frozen block, and not taste sweet, after all this IS a dessert), this recipe requires only dates.

Not only do they taste wonderfully sweet but they also contain fiber and a bunch of nutrients, and antioxidants such as flavonoids, carotenoids and phenolic acid.

They also support bone health with minerals such as phosphorus, potassium, calcium and magnesium and help support blood sugar regulation due to their low glycemic index, their fiber and antioxidants.

Additionally, raw cacao is good for you as it also contains magnesium and flavonoids but also iron which helps build your blood and transport oxygen around your body and can help elevate our mood.


Recipe: Dark Chocolate Sorbet (sugar free, raw vegan)


Ingredients for this Dark Chocolate Sorbet:

1 cup ice cubes
6 pitted dates, soaked in 1/2 cup ice cold water *
3/4 cup raw cacao powder

optional: vanilla, dash of sea salt

* alternatively, you can use 3/4 cup liquid sweetener such as rice syrup, maple syrup, agave, etc

Variations for your Dark Chocolate Sorbet Recipe:

  • add essential orange oil or soak the dates in fresh orange juice
  • add essential lemon oil or soak the dates in fresh lemon juice
  • add essential mint oil or fresh mint
  • add a pinch of chili for a Mexican Spiced Chocolate Sorbet

How to make this sugar free Dark Chocolate Sorbet:

This is one of the easiest and possibly best dark chocolate sorbet recipes ever. If you don’t have an ice cream maker,  no worries. All you really need is a freezer.

Start by soaking the pitted dates in ice cold water  – you can leave them in the fridge over night for this.

Next, blend the dates and soaking water with the raw cacao, vanilla and sea salt in a high speed blender or food processor until smooth.

Add the ice cubes and blend again until everything is thoroughly combined.

Unless you had to blend for a long time, the sorbet should still be semi-frozen and can be enjoyed immediately.

To let it harden more, transfer the mixture either to an ice cream maker or transfer it into a freeze-safe container with lid, and let it freeze for a few hours, stirring every hour or so to.

If you do have an ice cream maker, pour the mixture in and follow the manufacturer’s instructions. If the sorbet has warmed up a fair bit, chill in the fridge before pouring it into your ice cream maker.

Another option is to pour the mixture into ice cube trays to fully freeze. Once you want to enjoy some of it, take out the ice cubes and blend them until smooth.



C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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