Vegan Mole Sauce with Mexican Hot Chocolate

Vegan Mole Sauce with Mexican Hot Chocolate

A rich, complex vegan mole sauce inspired by Mexican hot chocolate traditions, featuring dried chillies, dark chocolate, warm spices, and natural peanut butter. This whole foods version uses minimal oil and high-cacao chocolate for maximum flavour and nutritional benefits. Perfect for enchiladas, tacos, or drizzled over roasted vegetables.

Ingredients
[ ] 6 dried chillies (2 varieties, medium heat, dark in colour — use chillies negros and ancho, stalks and seeds removed)
[ ] 4 cups vegetable stock
[ ] 1 cup seedless prunes
[ ] 1 tablespoon olive oil
[ ] 1 large yellow onion, diced
[ ] 6–10 cloves of garlic, smashed
[ ] 2 tsp chilli powder
[ ] 2 tsp cumin
[ ] 2 tsp coriander
[ ] 1 tsp dried oregano
[ ] 1 tsp ground cinnamon
[ ] ½ tsp ground nutmeg
[ ] ½ tsp ground cloves
[ ] 1–2 tinned chipotle peppers, seeds removed
[ ] 1 tablespoon adobo sauce from chipotle tin (optional)
[ ] Sea salt and freshly cracked black pepper, to taste
[ ] ¼ cup natural peanut butter (without added oils or sugars)
[ ] 50g dark chocolate (80%+ cacao), chopped
[ ] Toasted sesame seeds, to garnish
[ ] Fresh coriander, chopped, to garnish
[ ] Fresh lime wedges, to serve

Instructions
[ ] 1. Toast the 6 dried chillies (stalks and seeds removed) in a dry frying pan over a medium heat for 2–3 minutes until fragrant, turning frequently to prevent burning.
[ ] 2. Transfer the toasted chillies to a bowl and cover with 2 cups of the vegetable stock. Soak for 15–20 minutes until softened, then reserve the soaking liquid.
[ ] 3. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the diced onion and sauté for 5–6 minutes until softened and translucent.
[ ] 4. Add the smashed garlic and cook for 2 minutes until fragrant.
[ ] 5. Stir in the chilli powder, cumin, coriander, dried oregano, cinnamon, nutmeg, and ground cloves. Toast the spices with the aromatics for 1 minute, stirring constantly.
[ ] 6. Add the remaining 2 cups of vegetable stock, the prunes, chipotle peppers, and adobo sauce (if using). Bring to a gentle simmer and cook for 10 minutes to allow the flavours to meld.
[ ] 7. Remove the softened dried chillies from their soaking liquid and add them to the saucepan. Simmer for a further 5 minutes.
[ ] 8. Remove the saucepan from the heat and leave the mixture to cool slightly.
[ ] 9. Working in batches if necessary, transfer the mixture to a high-speed blender along with the reserved chilli soaking liquid and the natural peanut butter. Blend until completely smooth, 2–3 minutes.
[ ] 10. Return the blended sauce to the saucepan over a low heat. Stir in the chopped dark chocolate until fully melted and incorporated.
[ ] 11. Season generously with sea salt and freshly cracked black pepper to taste.
[ ] 12. Simmer gently for 5–10 minutes, stirring occasionally, until the sauce reaches your desired consistency. If it becomes too thick, thin with additional vegetable stock.
[ ] 13. Serve warm, garnished with toasted sesame seeds and freshly chopped coriander, with lime wedges on the side for squeezing.
[ ] 14. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

https://www.cuisinesavvy.com/recipe/vegan-mole-sauce-with-mexican-hot-chocolate