Dark maple syrup is a natural match for chocolate, bringing a complex sweetness to this easy sorbet. The result has the creaminess of chocolate ice cream with a much more robust flavor and no dairy.

Makes about 1 quart

In a medium saucepan over medium heat, bring the water and maple syrup to a simmer. Whisk in the cocoa powder and sea salt.

Remove the pan from the heat and stir in the chocolate chips until they melt. Using an immersion blender, blend the sorbet base until smooth, about 10 seconds. Pour into a bowl with an airtight lid, and transfer to the fridge for at least eight hours and up to 24.

Once the sorbet base is cooled, pour it into an ice cream maker and freeze it according to the ice cream maker’s directions.

Serve immediately, or transfer the sorbet to the freezer and store for up to a month.