Mole Sauce with Cacao Nibs Chips

  • vegan
  • dairy
  • PREP time 20 minutes
  • COOK TIME 20 minutes
  • Servings 6-8
Yes, cacao is an amazing, yet less known, spice for savory foods and mole was always a fascinating Mexican example for these qualities. we’ve added Cacao nibs chips that are just perfect for this ethnic dip.
  • vegan
  • dairy


  • 2 tbsp organic coconut oil

  • 1 cup diced white onion

  • 4 cloves garlic, peeled and minced

  • 1/4 cup chili powder

  • 2 tbsp all purpose flour

  • 1 tbsp cacao shell flour pancake & waffle mix (can substitute with unsweetened organic & natural cacao powder)

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • 1/2 tsp dried oregano

  • 2 ½ cups vegetable stock

  • 2 tbsp organic smooth almond butter

  • 1 tbsp tomato paste

  • 1 tsp sea salt

  • 1 tsp cacao fruit sugar (you can substitute with coconut sugar or organic brown sugar)

  • Cacao Nib Chips:

  • 1 pack of 6-inch corn tortillas

  • coconut oil spray

  • 1 tsp sea salt

  • 1/4 cup cacao nibs


1. Mole Sauce: Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally until soft and translucent. Add garlic and sauté for 1-2 more minutes.

2. Add chili powder, flour, cacao shell pastry flour mix, cinnamon, cumin and oregano and stir until everything is evenly mixed. Sauté for 1 more minute.

3. Remove from the heat and add the vegetable stock, stir until combined.

4. Use an immersion blender to puree the mixture until smooth. Return to the heat, add almond butter, tomato paste, sea salt, sugar crystals and whisk until combined.

5. Continue cooking until the mixture reaches a simmer and the sauce has thickened.

6. Reduce the heat to medium-low. Taste and adjust the seasoning if needed.

7. You can serve warm or cool to room temperature.

8. Cacao nib chips: Preheat oven to 375F.

9. Take the corn tortillas and cut into 8 wedges.

10. Arrange the wedges in a single layer on two baking sheets.

11. Spray with coconut oil, sprinkle some sea salt and cacao nibs on top of each slice.

12. Place in the oven for about 8-10 minutes until the wedges are crisp and lightly brown.

13. Cool completely and enjoy with the Mole sauce!


Hands down, the first Cacao Bread in the world. An earthy smokey notes of the cacao shell flour, the tropical lemony touch of the dried cacao fruit and the crunch of the cacao nibs. It is everything we love so much in cacao packed in a freshly baked loaf.
We say for dip, but we mean for snack. A guilt free snack that eating more of it just adds more good things to your body. secret ingredient - the cacao fruit sugar that add a refreshing. lemony, twist of the unknown cacao fruit flavors.
Dried cacao fruit instead of cranberries and extra crunch with roasted cacao nibs is making this cobb salad a cacao staple of health and innovative surprising twist.
We love empanadas and we just had to give them the culinary benefits of the cacao as well as to turn them with Cacao Shell flour into a totally guilt free snack for brunch or warm day dinner. salted rim tequila on the side is a must!