Chocolate Mole Sauce

By Vegiegail

Ingredients

• 2 Tbsp raw Cacao Powder
• 1 Tbsp Mesquite Powder
• 2 Tbsp Yacon Syrup (or agave)
• 1/4 tsp dried chipotle powder
• 1 tsp cinnamon powder
• 1/3 cup olive oil
• 1/2 cup tomato, diced
• 1/4 tsp sea salt
• 2 Tbsp water, as needed

Preparation

Step 1

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.