Easy Sugar-free keto Mole sauce

Disclaimer: This recipe and the accompanying images were created by Simona Zucca from @trustnocarb

Mole (pronounced Moh-lay) is a traditional sauce prepared in Mexico (and it’s also the national dish!). The taste it’s very particular and authentic: sweet and spicy flavours combine amazingly.

Ingredients:

• 1 bar of Funky Fat Choc Dark  (50 g)
• 1 clove of garlic, finely chopped
• 1/2 half small onion, finely chopped
• 1 small jalapeño, chopped
• 1 spoon of oil, to cook 
• 1 tablespoon of lightly toasted sesame seeds
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1/3 teaspoon cumin seeds
• 1/2 teaspoon chili powder to taste (more, for more spiciness)
• 200 ml of vegetable broth
• 1 spoon tomato sauce
• 1 spoon almond butter
• 1 spoon peanut butter
• 1 star anise
• 1 tablespoon brown Erythritol
• Salt, to taste

Instructions:

1. In a saucepan, sauté the garlic, the onion and the jalapeño.
2. Add the dried spices, and stir well.
3. Cook for 2 minutes.
4. Remove the pan from the heat and, slowly, add the stock.
5. Puree the mix of broth and spices, with an immersion blender (careful, it’s hot liquid!).
6. Transfer back the pureed mixture to the saucepan.
7. In the meantime, melt a tablet of Dark Funky Fat Foods in a water bath.
8. Add the remaining ingredients: tomato sauce, nut butters, star anise, Erythritol and salt.
9. Add the melted chocolate, and whisk until evenly combined
10. Simmer until the sauce thickens
11. Taste and add any extra other ingredients as needed
12. Serve warm.

We suggest sprinkling extra sesame seeds above the sauce.

You can enjoy this sauce in many ways:

• On top of chicken or beef meat
• Above steamed and grilled veggies

The mole sauce keeps well in the refrigerator for up to 3 days. You can freeze it in small portions for up to 3 months.

We hope you will love this easy, sugar-free, keto Mole sauce.