Chocolate Sorbet

The rice milk could easily be substituted for coconut milk. For best results, make the chocolate mixture ahead of time and chill it until it is good and cold.

Ingredients:

1 cup water
1 cup organic golden brown sugar or cane sugar
1/2 cup unsweetened cocoa powder
4 oz. dark chocolate, chopped
1/8 teaspoon sea salt
1/8 teaspoon xantham gum
1 cup cold vanilla rice milk or coconut milk

Directions:

Heat one cup of water in saucepan until it is hot. Remove from heat. Add the brown sugar and cocoa powder and whisk to dissolve. Add in the chopped dark chocolate. Stir until the chocolate is melted.
 Add the sea salt, xantham gum, and milk. Whisk to combine.

Cover and chill until the chocolate sorbet mixture is very cold. The colder the better.

Pour the cold mixture into a large blender and whip briefly until frothy; then pour it into the frozen ice cream maker canister and churn according to the manufacturer's instructions for your particular make and model.

Serve soft serve from the canister or scoop the sorbet into a freezer container and freeze. When you are ready to indulge, allow the sorbet to soften slightly before serving.

Serves 4

Sensibalance Food BAR Amounts- 4 carbohydrates, 2 fat, and 1 protein