1cupblack bean juice- either reserved from a can of black beans or from cooking your own
1cupsifted confectioners sugar
8-10whole coffee beans
½cupunsweetened cocoa powder
Heat the black bean liquid over a medium low heat and add the coffee beans, allow to simmer for about three minutes until just a hint of coffee flavor comes through. Strain out the coffee beans and remove from heat
Combine all ingredients in a mixing bowl and whisk until slightly thickened but not necessarily fluffed- at least three to five minutes. I did not apply best practices to achieve a merengue like texture but you could and report back.
Pour into a lidded freezable container and put in the freezer, stirring thoroughly every couple of hours until set.
Chocolate Sorbet- no dairy, no ice cream maker https://www.recipefiction.com/2015/06/chocolate-sorbet-no-dairy-no-ice-cream-maker.html