Chocolate Mole Sauce
Some have claimed this sauce far exceeds the traditional version. This mole sauce is a must with any raw 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.