Plain unsweetened almond milk
Unsweetened cocoa powder
2⅔ oz, (about 1/3 cup)
Unsweetened baking chocolate square(s)
1 oz, coarsely chopped
Ancho chile powder
¼ tsp, generous, or to taste
12 fl oz, (about 1 1/2 cup), pure variety
1 oz, or semisweet chocolate, made into shavings
- Stir together almond milk, sugar, cocoa, unsweetened chocolate, chile powder, cinnamon, salt, and nutmeg in medium saucepan and set over medium heat. Bring to simmer, stirring until sugar and cocoa are dissolved and chocolate is melted. Remove saucepan from heat; stir in coconut water and vanilla.
- Pour cocoa mixture into 9-inch square baking pan. Cover pan with foil; freeze until mixture is frozen along edges, about 2 hours. With fork, scrape icy edges in towards center. Repeat every 45 minutes or until granita is firm and texture is ﬂaky, 2–3 hours longer. Granita can be frozen up to 3 days.
- To serve, use fork to scrape across surface of ice. Transfer ice shards to 8 dessert dishes. Garnish each serving with ½ tablespoon almonds and one-eighth of chocolate shavings.
- Per serving: about 1 cup granita, 1 tablespoon almonds, and about 2 teaspoons chocolate shavings