Raw Mole Recipe

INGREDIENTS:

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.