When it comes to chocolate (scientific name: Theobroma cacao), most people associate it with desserts rather than savory dishes. Yet cocoa powder, as a natural ingredient, is not only rich in antioxidants but also adds depth to sauces with its uniquely rich flavor—a fact perfectly demonstrated by this innovative mole sauce. Adapted from a classic vegetarian recipe, it breaks the tradition of pairing mole sauce exclusively with chicken. The balanced blend of spice and cocoa creates a stunning accompaniment to tofu, beans, or vegetables.
Whether paired with the velvety texture of winter squash, the smoothness of avocado, or used as a protein-rich topping, this sauce breathes new life into everyday ingredients. Here’s the complete recipe:
Key Information
– Servings: 6
– Prep Time: 30 minutes (includes ingredient prep)
– Storage: Refrigerate sealed for up to 3 days. Stir in 1-2 tablespoons of water before reheating.
Ingredient List (Precise measurements for uncompromised flavor)
– Base Oil: 1 tablespoon olive oil
– Aromatic Vegetables: 1 scallion (finely chopped), 2 garlic cloves (minced)
– Spice Blend: 1/2 teaspoon ground cinnamon, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 2 teaspoons dried oregano
– Base Liquid: 1½ cups low-sodium vegetable broth (used gradually)
– Flavor Core: 2 tablespoons almond butter/peanut butter, 2 teaspoons adobo sauce (including liquid and peppers), ¼ cup unsweetened cocoa powder
– Main Ingredient: 1 can unsalted diced tomatoes (approx. 400g)
– Finishing Touches: 1/2 teaspoon sea salt (optional, adjust to taste), fresh cilantro to taste (for garnish)
Preparation Steps (Detailed Breakdown, Easy for Beginners)
1. Sauté Base Ingredients: Heat a heavy-bottomed pot over medium heat. Add olive oil to coat the pan. Add chopped scallions and stir-fry for 3 minutes until translucent and fragrant.
2. Activate spices: Add minced garlic, coriander powder, cinnamon powder, cumin powder, and dried oregano. Stir-fry vigorously for 10 seconds. Immediately pour in 1/4 cup vegetable broth. Reduce heat to low and stir-fry for 2 minutes until spices meld into a fragrant paste, preventing scorching.
3. Blend Smooth: Transfer the onion-garlic spice paste to a blender. Add almond butter (or peanut butter), adobo sauce, unsweetened cocoa powder, and the remaining vegetable broth. Blend for 30 seconds until the sauce is completely smooth and free of lumps.
4. Simmer for flavor: Return the blended sauce to the pot. Add the entire can of unsalted diced tomatoes (no need to drain or chop). Stir gently to combine. Bring to a boil over high heat, then reduce to the lowest setting. Simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
5. Adjust Flavor: Taste before turning off the heat. Season with sea salt to taste (vegetable broth and diced tomatoes provide base saltiness, so add sparingly).
6. Plate and Serve: Ladle the sauce into bowls. Garnish with fresh chopped cilantro. Serve with protein, grains, or vegetables.
Nutritional Reference (Per Serving)
Calories: 100 kcal | Total Fat: 6g | Cholesterol: 0mg | Sodium: 100mg | Total Carbohydrates: 8g | Dietary Fiber: 3g | Total Sugars: 3g | Protein: 4g
