Wednesday, May 02, 2012

Raw Mole Recipe


2 dried ancho chiles (approx.75 oz) soaked for at least 30 minutes
(*save soak water)
2 dates, soaked for at least 30 minutes (soak with the ancho chiles)
1/2 c chopped red tomato
5 T organic raw Tahini Butter
1/4 cup organic raw cacao powder
2 T chile soak water*
2 T organic Yacon syrup
2 teaspoons lime or lemon juice
1 T Braggs raw apple cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons nama shoyu
1 T fresh oregano, minced
1 T fresh cilantro, minced
4 large mint leaves, minced
1-2 large cloves garlic, minced
1 green onion, (with part minced)
1 teaspoon ground cumin
1 teaspoon ground chile powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Orange or lemon zest (optional) 
PREPARATION: Remove chiles and dates from their soak water. Remove seeds from chiles; save soak water. Place chiles, 2 T chile soak water and remaining ingredients in a blender. Blend until smooth. Check for seasoning. If not sweet enough add some maple or agave syrup. If not salty enough add nama shoyu a few drops at a time or Sea Salt until tastes good to you. If mole sauce is too thick, thin it with more chile soak water.


h said...

What are the suggestions for serving this mole with?

Rawsome Gal said...

Hi H,

This sauce is great with raw tacos, over beans, lentils or our wild rice.

Hope this helps!