Mocha Banana Chocolate Chip Sorbet

Name: Mocha Banana Chocolate Chip Sorbet
Yield: 4 cups
Ingredients: ⅓ cup strong espresso coffee; 3 tablespoons maple syrup; 1 cup vanilla Greek yogurt, frozen in ice cube trays; 4 cups frozen banana chunks; ¼ cup chocolate chips or 70% dark chocolate, finely chopped; ⅓ cup salted roasted almonds, coarsely chopped

4 cups

A coffee-infused frozen treat made with simple ingredients. Espresso and banana create a naturally sweet base, while providing a source of potassium and natural energy support. Chocolate and roasted almonds add antioxidants, healthy fats, and texture, making this a more balanced, satisfying dessert option.

Ingredients

⅓ cup strong espresso coffee
3 tablespoons maple syrup
1 cup vanilla Greek yogurt, frozen in ice cube trays
4 cups frozen banana chunks
¼ cup chocolate chips or 70% dark chocolate, finely chopped
⅓ cup salted roasted almonds, coarsely chopped

What you'll need

Directions

Combine coffee and syrup and mix well. Pour into ice cube trays and freeze until solid.
Spoon yogurt into ice cube trays and freeze overnight or until frozen solid.
Switch out your J2 juice strainer for your Sorbet Attachment, then reassemble the juicer.
Close the lid, then turn the juicer on, and load ingredients through the top hole of the juicer.
For best results, load frozen banana chunks, coffee, and yogurt one at a time. Note: The sorbet will dispense into the pulp collector.
When all ingredients have been added, stir half the chocolate and almonds into sorbet with a wooden spoon to combine the flavors.
Serve immediately topped with remaining almonds and chocolate.