Mole Sauce

Mole Sauce
 
Author:
Recipe Type: Sauces
Cuisine: Raw Vegan
Serves: 1 cup
Ingredients
  • 4 dried red California or ancho chilies, stemmed, seeded, and soaked for 15 min
  • 1 cup red bell peppers, seeded, chopped
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons coconut sugar
  • 1½ tablespoons sun-dried tomato powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon pumpkin butter
  • 1 tablespoon almond butter
  • 1 tablespoon tahini
  • ½ tablespoon Mexican chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon solar-dried sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon oregano
  • ⅛ teaspoon cumin
  • ⅛ teaspoon cayenne
  • dash cloves, nutmeg, allspice
Instructions
  1. Break the dried chilies into pieces, remove the seeds, and put them in a blender. Discard the seeds. Pour the orange juice in the blender along with the remaining ingredients for the mole and blend until smooth. Put the mole sauce in a glass jar and place it in the dehydrator to warm for 1 hour.