A surprising alternative to tomato-based mole sauces. The smooth, spicy sweetness compliments both chicken and pork. Inspired by the "Easy Mole" recipes of Ixtapa Grill and Cantina, and Sweet Life Bake.


2 dried guajillo chile pods
2 dried California chile pods
1 cup dried and pitted dates, coarsely chopped
1 3/4 cups chicken broth
3 corn tortillas
3 garlic cloves, coarsely chopped
2 tablespoons coconut oil
1 teaspoon ground cumin
1 teaspoon oregano
2 discs of Ibarra chocolate (about 7 ounces)
3 tablespoons almond butter
1/4 teaspoon salt


Step 1
Prepare chiles by immersing them in a microwaveable bowl filled with 1 1/2 cups water; microwave on high for 3 minutes, then continue to soak for an additional 12 minutes.

Step 2
While chiles are soaking, bring chicken broth to boil and remove from heat; place chopped dates and torn tortilla pieces in broth to soak about 10 minutes or until tortillas and dates are soft.

Step 3
Meanwhile, saute onions and garlic in coconut oil until translucent and slightly browned, about 8 minutes. Just before removing onions from heat, stir in cumin and oregano; heat until the aroma is released from the spices, stirring constantly.

Step 4
Finish preparing chiles by draining and discarding soaking water. Discard stems and remove seeds from chile pods.

Step 5
Place all prepared ingredients (chiles, dates \u0026amp; tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.

Step 6
Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.