Chocolate Molé Sauce

At Big Tree Farms, we have extensive experience in the world of cacao and chocolate. We don't hold to the common idea that chocolate is only for dessert.  No no.  We drink hot chocolate in the morning and afternoon.  We sprinkle cacao powder in dishes, dressings and sauces.  Cacao nibs are regularly in our morning smoothie, tossed in a lunch salad, in our desk drawer for that afternoon pick-me-up.  Chocolate is one of the most popular flavors in the world and it makes most dishes taste even better!

This molé recipe is a scrumptious version of the legendary molé from Oaxaca, Mexico that can be used as a dipping salsa or poured over any dish from roasted vegetables to meat, if you're a carnivore.


Ingredients (organic when possible)

½ Cup Ripe Tomato (diced)
⅓ Cup Olive Oil
¼ tsp Sea Salt
2 Tbsp Big Tree Farms Raw Cacao Powder
1 Tbsp Mesquite Powder
2 Tbsp Big Tree Farms Amber Coconut Nectar
1 tsp dried Chipotle powder
1 tsp Cinnamon
2 Tbsp Water (as needed)

Molé is traditionally a dish that has as many variations as there are people who make it.  Everyone adds their own special secret spices and ingredients, so we encourage you to experiment and add your own magical sprinkles.
Other suggestions:
  • Caramelized onions
  • Roasted garlic
  • Cumin powder
  • Cilantro leaves
  • Coconut Oil
  • Desiccated coconut
  • Canned chipotle peppers
  • Freshly roasted chilis of various kinds


For the basic recipe, which is a fresh version, place all ingredients in your blender and blend until smooth.

If you're going to add onions, garlic and other ingredients, it's best to stew the sauce over low heat for up to an hour to get all the flavors saturated into one another.