2 dried ancho chiles, (approx .75 oz) soaked for at least 30, minutes
(*save soak water)
2 dates, soaked for at least 30 minutes (soak with the ancho chiles)
1/2 c chopped red tomato
5 T Artisana Organic Raw Tahini Butter
1/4 cup raw cacao powder
2 T chile soak water*
2 T raw Yakon syrup
2 teaspoons lime or lemon juice
1 T Braggs raw apple cider vinegar
(*save soak water)
2 dates, soaked for at least 30 minutes (soak with the ancho chiles)
1/2 c chopped red tomato
5 T Artisana Organic Raw Tahini Butter
1/4 cup raw cacao powder
2 T chile soak water*
2 T raw Yakon syrup
2 teaspoons lime or lemon juice
1 T Braggs raw apple cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons nama shoyu
1 T fresh oregano, minced
1 T fresh cilantro, minced
4 large mint leaves, minced
1-2 large cloves garlic, minced
1 green onion, (with part minced)
1 teaspoon ground cumin
1 teaspoon ground chile powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Orange or lemon zest (optional)
2 teaspoons nama shoyu
1 T fresh oregano, minced
1 T fresh cilantro, minced
4 large mint leaves, minced
1-2 large cloves garlic, minced
1 green onion, (with part minced)
1 teaspoon ground cumin
1 teaspoon ground chile powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Orange or lemon zest (optional)
PREPARATION:
Remove chiles and dates from their soak water. Remove seeds from chiles; save soak
water. Place chiles, 2 T chile soak water and remaining ingredients in a blender. Blend
until smooth. Check for seasoning. If not sweet enough add some maple or agave syrup.
If not salty enough add nama shoyu a few drops at a time or Sea Salt until tastes good to
you. If mole sauce is too thick, thin it with more chile soak water.
