Mole Poblano (Chocolate Mole).

recipe name

June 27th, 2010

Chocolate mole is a traditional savoury mexican sauce, it can be used as a dip or with extra half of water to dip fajitas in.

Makes two cups.


Spice mix

  • 2 tablespoons sesame seeds
  • 1/4 cup flaked almonds
  • 4 corn chips
  • 1/4 cup peanuts
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1 teaspoon dried oregano


  • 1 brown onion
  • 1 clove garlic
  • 1 tin tomatoes (400 grams)
  • 1 chipotle chilli from a tin (or 1 teaspoon dried chipotle chilli or 1 teaspoon dried chilli)
  • 1/2 cup of stock
  • 50 grams dairy free dark chocolate (or 2 tablespoons of cocoa)
  • Olive oil


Roughly chop the peanuts and crush the corn chips. In a saucepan dry fry all the ingredients in the spice mix over a medium heat until the sesame seeds begin to change colour. Remove spice mix from the saucepan and set aside.

Finely chop the onion and garlic. Add a little oil to the saucepan and the onion and garlic. Saute over a medium heat for five minutes until the onion is soft.

Add the tomatoes, chilli, stock and spice mix to the saucepan and mix well. Cook for 10 minutes. The sauce should be quite thick by now.

Remove the saucepan from the heat and blend the mixture until smooth. Return to the heat and add the chocolate. Simmer for 5 minutes and serve.