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5 from 4 votes

Vegan Double Chocolate Granita

Vegan Double Chocolate Granita is a deep rich chocolate delicacy where no ice cream maker is required
Course Dessert
Cuisine Ice Cream
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 Cups
Calories 252kcal
Author Ginny McMeans


  • 15 ounces coconut milk - 1 can full fat, usually between 17% and 22% fat
  • 2 ½ tablespoons Dutch-process cocoa powder - unsweetened
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 24 ounces non dairy yogurt alternative - plain
  • ½ cup chocolate chips


  • In a large bowl, beat the coconut milk until completely smooth.
  • Add the cocoa powder, maple syrup, salt and vanilla extract and mix until smooth.
  • Add all of the plain yogurt alternative and mix until well blended.
  • Stir in the chocolate chips.
  • Pour into a shallow casserole dish.
  • I used an 8" x 10" size.
  • Carefully put the dish inside a freezer bag and chill for about 2 hours. Remove from the freezer and mix again. It will be partially frozen. You are just adding air into the mix.
  • Put back in until frozen.
  • Remove from the freezer.
  • Take a strong dinner fork and start scraping/shaving across the top so that it starts to crumble up into chunks.
  • You may need to let it set for about 5 to 10 minutes if the granita is too hard.
  • That is it.
  • Eat now or pack into hard sided freezer safe glass containers and enjoy whenever you want.


Serving: 1Cup | Calories: 252kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 279mg | Potassium: 61mg | Fiber: 1g | Sugar: 23g | Vitamin A: 35IU | Vitamin C: 14.9mg | Calcium: 184mg | Iron: 0.5mg