This quick and flavorful mole sauce brings the rich, complex flavors of traditional Mexican mole into a simple, 20-minute recipe. With a balance of chili, cocoa, spices, and nutty almond butter, it’s perfect for drizzling over roasted vegetables, grilled meats, or incorporating into tacos and enchiladas.

Ingredients

2 tablespoons oil
1 cup diced white onion
4 cloves garlic, minced
1 jalapeño, cored and diced (optional)
1/4 cup chili powder
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 cups vegetable stock
2 tablespoons smooth almond butter (or preferred nut/seed butter)
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon sea salt

Instructions

Sauté the aromatics: Heat oil in a medium saucepan over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté 1–2 minutes until fragrant.
Add spices and flour: Stir in chili powder, flour, cinnamon, cumin, and oregano until evenly combined. Continue cooking for 1 more minute, stirring frequently.
Incorporate liquid: Remove the pan from heat. Gradually add vegetable stock while stirring until fully combined.
Blend the sauce: Use an immersion blender to purée until smooth. Alternatively, carefully transfer in batches to a traditional blender and blend until smooth—take caution, as hot liquids expand.
Finish the sauce: Return the pan to medium-high heat. Add almond butter, tomato paste, cocoa powder, and salt, whisking until smooth. Bring to a simmer and cook until the sauce thickens slightly.
Adjust seasoning: Reduce heat to medium-low, taste, and add more salt if needed.
Store or serve: Serve warm, or let cool and refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months.

Why You’ll Love This Recipe

Rich, complex flavors in just 20 minutes.
Smooth, creamy texture from almond butter.
Versatile: pairs with vegetables, meats, or as a base for enchiladas.
Quick, approachable version of a classic mole.

Tips

Control heat: Remove seeds from jalapeño or omit entirely for a milder sauce.
Smooth consistency: Blend thoroughly for a silky texture.
Thicken if needed: Simmer a few extra minutes if you want a thicker sauce.
Flavor boost: Toast spices briefly before adding liquid for more depth.

Variations and Substitutions

Nut/seed butter: Swap almond butter for peanut butter, cashew butter, or sunflower seed butter.
Spices: Add smoked paprika or chipotle powder for a smoky variation.
Liquid: Use chicken or beef stock instead of vegetable stock for a heartier flavor.
Sweetener: Add a teaspoon of honey or maple syrup if you like a slightly sweeter mole.

FAQs

Can I make this sauce ahead of time?
Yes, refrigerate up to 3 days or freeze for up to 3 months.

Is this recipe vegan?
Yes, it’s completely plant-based.

Can I skip the jalapeño?
Absolutely—omit for a mild version, or substitute with another chili pepper.

Can I use cocoa powder instead of chocolate?
Yes, unsweetened cocoa powder is ideal for this recipe.

Serving Suggestions

Drizzle over roasted vegetables or grilled chicken.
Use as a sauce for tacos, enchiladas, or burrito bowls.
Stir into rice or beans for extra flavor.
Serve with warm tortillas for dipping.