Today, the lovely Perri from Life Gone Vegan is bringing you an amazing recipe which includes one of my favorite things - CHOCOLATE! If you're considering incorporating more plants into your diet, Perri's site is a great place to start!
I am so excited to be guest blogging on Morsels and Moonshine, and even more excited to share my favorite dinner recipe with all of you. I went vegan about a year ago, and was so grateful that I wouldn’t have to give up my two loves: chocolate and Mexican food. When I discovered a way to actually put them together into one dish, it was all I could think about. This Chocolate Mole Sauce is the perfect combination of spicy and sweet, dinner and dessert. It is a chocoholic’s dream come true—chocolate for dinner, and nobody can judge you!
I would drink this sauce if I could, but in an effort to get my daily veggies, I’ll make some actual food to go along with it. I use sweet potatoes, black beans, avocado, and rice to complement the sauce without overpowering the rich chocolate flavor.
When I first tried chocolate mole sauce in a Mexican restaurant, I liked it, but it was way too spicy for me. When I was selecting ingredients for my own sauce, I wanted to keep it very mild. I chose two types of chilis that had a smoky flavor and weren't too spicy, and only used one of each. I can guarantee you'll love this sauce even if it doesn't burn your face off, but you can always add more chilis if you're feeling adventurous!
For the sauce:
2 tbsp coconut oil
3 garlic cloves, minced
1/2 white onion, diced
1 tomato, diced
1 dried ancho chili (also called poblano), stemmed and seeded
1 chipotle chili from a can, stemmed and seeded*
1 tsp black pepper
2 tsp salt
2 tsp cinnamon
4.5 oz vegan dark chocolate (I used one and a half bars of Taza 80% dark chocolate)
1.5 cups water
2 tbsp almond butter
*Tip: take your leftover chipotle chilis out of the can and store them in a plastic or glass container in the fridge for a few weeks to use them in other recipes!
For the fillings:
1 can black beans
1 sweet potato, peeled and cubed
2 cups of rice
4 cups of vegetable stock
2 avocados, sliced
Brown rice or corn tortillas
- Preheat the oven to 425F
- Dice the onions, garlic, tomato, and sweet potato.
- Place the sweet potato on a tray and drizzle with olive oil. Season lightly with salt and pepper. Bake at 425F in the oven for 45 minutes.
- WEARING GLOVES, seed and stem the chilis. The oils from the chilis can burn the skin on your hands and if you touch your eyes, it will not be pleasant. The chili seeds can pack some serious heat, so if you don’t want your sauce to be too spicy, you should remove the seeds from the inside. Cut off the stem of the chili with a sharp knife, and then slice lengthwise along the chili to open it. Remove the seeds with a knife or by running under water.
- In a small frying pan, toast the chilis (dry, no cooking oil) for 3-5 minutes on medium heat. Once they are done, set aside.
- Melt the shortening in a saucepan. Add the diced onion and garlic, and let it cook for 5 minutes on medium heat. Lower the heat a little bit and add the tomato and banana, cooking another 5 minutes.
- Add the cinnamon, pepper, and salt into the saucepan and mix to combine.
- Add the chocolate, water, and almond butter to the saucepan, and stir this until the chocolate is melted and everything is combined.
- Add the chilis to the saucepan mixture and simmer everything, covered, for 20 minutes on low heat.
- While the mole is simmering, bring 4 cups of vegetable bouillon to a boil on high heat in a separate pot. Then add the 2 cups of rice, lower to medium heat, and let it cook for 20 minutes.
- After the mole has simmered for 20 minutes, it’s time to blend it (I recommend doing half the sauce at a time to avoid it boiling over in the blender and burning your hand). Process the sauce in the blender until smooth.
- Pour it back into the saucepan and continue simmering for another 10 minutes. Tip: if it’s too spicy and you want to cut the spice a little bit, try adding 1 tsp brown sugar and 1 tbsp coconut milk.
- Drain and rinse the can of black beans in a strainer over the sink. Heat in a bowl in the microwave for 1-2 minutes.
- Slice the avocado and set aside.
- Once the sauce has simmered for ten minutes after blending, assemble the enchiladas. Place rice, beans, sweet potatoes, and avocado slices in a tortilla and roll it up. Pour the sauce over the tortilla and you’re ready to eat!
YUM! Does this sound amazing?! Remember to visit Perri at Life Gone Vegan.