Add all ingredients to a food processor (except cacao nibs) starting with the coconut milk and then the psyllium husk fiber (giving the fiber time to absorb some of the milk while adding other ingredients). Add all other ingredients and pulse until smooth. Stop to scrape sides. Continue pulsing until sorbet is fully pureed and smooth.
Pour in a plastic bowl, add cacao nibs and stir properly
Put in freezer for about 30-60 minutes, bring it out after first 30 minutes and stir then put back in the freezer for another 30 minutes.
Scoop using an ice cream scoop into bowls, add toppings and serve