Adapted from a Xalapa-Style Mole recipe by Maricel E. Presilla, this spicy savory chocolate sauce arouses the senses and is vegan, gluten free, and mostly Whole30, yet incredibly rich. It's the instant bliss boosting drizzle for proteins, vegetables and sweets that we swear by to warm up cold winter nights.
We used guajillo, ancho, and New Mexico chiles, but you can use any dried whole chiles. We especially love smoky ones.
Rehydrate the chiles in hot water and dry-roast the onion and garlic.
Dry roast the pepitas, almonds, and sesame seeds and grind in a food processor.
Sauté banana slices in coconut oil. You can also use plantains but since they aren't always very easy to find, we're using bananas instead.
Blend ingredients in a food processor and then simmer the mole for a few minutes to create a paste, before stirring in the chocolate and Bliss Booster.
Keep your mole paste in the fridge and dilute with warm broth in a small saucepan whenever you need that fiery umami drip.
Makes 1 cup mole paste
- 3 - 6 dried chiles
- 1/4 onion, skin on
- 2 garlic cloves, unpeeled
- 1 oz pepitas or green hulled pumpkin seeds
- 1 oz blanched almonds
- 1 TBL sesame seeds
- 2 TBL coconut oil
- 1 pitted date, finely chopped
- 1/2 banana peeled and sliced
- 2 oz dark chocolate, roughly chopped
- 1 TBL Moodbeli Bliss Booster
- pinch of sea salt
- black pepper
- vegetable, seaweed or mushroom broth
- To rehydrate the chiles soak them in hot water for 20 minutes. Reserve the soaking liquid.
- Heat a pan or comal and dry-roast the onion and garlic for 8 minutes until blistered, then set aside to cool. Lightly toast the almonds and pepitas for a minute and set aside. Lightly toast the sesame seeds for 30 seconds and set aside. When slightly cooled, grind the almonds, pepitas, and sesame seeds in a food processor.
- Melt one tablespoon of coconut oil in a skillet and sauté the banana slices until golden brown. Remove from pan, drain off any excess oil.
- Peel and roughly chop the cooled onion and garlic and add to the food processor along with the ground nuts/seeds, the sautéed banana slices, the chopped dates, the rehydrated chiles and one cup of the chile soaking liquid. Blend into a thick puree adding more soaking liquid if needed.
- Heat one tablespoon of coconut oil in the skillet over medium heat and add the puree, stirring carefully for about three minutes. Stir in the chopped chocolate and the Bliss Booster, and salt, and a few good grinds of black pepper and continue cooking over very low heat for a few minutes. Remove from heat and cool.
- Store the paste in the fridge for up to two months. To create an instant simmering, dipping, or drizzling mole sauce, dilute 1 - 2 tablespoons of the mole paste in a cup of broth and whisk to combine. Use less broth for a thicker sauce. For a silkier texture pass the sauce through a mesh sieve.