Vegan Double Chocolate Granita
Vegan Double Chocolate Granita is a deep rich chocolate delicacy where no ice cream maker is required
Servings 6 Cups
- 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