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Chocolate Mole Sauce

must-have mole

Some have claimed this sauce far exceeds the traditional version. This mole sauce is a must with any mexican dish.


½ Cup Tomato (diced)
⅓ Cup Olive Oil
¼ tsp Sea Salt
2 Tbsp Navitas Naturals Cacao Powder
1 Tbsp Mesquite Powder
2 Tbsp Navitas Naturals Yacon Syrup
1 tsp dried Chipotle powder
1 tsp Cinnamon
2 Tbsp Water (as needed)


Place all ingredients in your blender and blend until smooth.

Will keep four to five days in your fridge.

SERVING SUGGESTION: Enjoy in your South of the Border Wraps, drizzle over your enchiladas, and serve as a dip for vegetables and chips.

Yield: 1 cup