In a high-speed blender, combine two generous scoops of chocolate sorbet, one cup of unsweetened almond milk, half a cup of orange juice concentrate, one teaspoon of pure vanilla extract, and a pinch of kosher salt. Blend on high until smooth and creamy, about 30 to 45 seconds.

If you prefer a thicker slushie, add an extra scoop of chocolate sorbet. For a thinner texture, pour in additional almond milk and blend for another 15 seconds.

You can prepare the mixture a few hours in advance. Store it in the refrigerator, covered tightly, and stir before serving.

Pour the slushie mixture into chilled glasses. Drizzle with caramel sauce and garnish with orange candy slices. Serve immediately for the best texture.