Raw Mole Sauce

"Delicious over anything you want to have a little Pueblo flair - tacos, grilled proteins, veggies or potatoes, even stirred into rice! Adapted from veganmenu.blogspot.com. Enough for 6 burritos or 4 rice dishes."
 
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Ready In:
24hrs
Ingredients:
13
Yields:
6 burrito toppings
Serves:
6
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ingredients

  • 3 tablespoons cacao, nibs
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon ground flax seed
  • 12 tablespoon salba seeds
  • 12 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 pinch salt (I like using pink Himalayan salt)
  • 13 cup fresh cilantro leaves
  • 2 tablespoons dark raisins, soaked overnight and drained
  • 1 large red pepper, chopped
  • 1 jalapenos or 1 serrano pepper, chopped
  • 2 teaspoons raw agave nectar (or raw honey if not vegan)
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directions

  • In a coffee grinder, grind the cacao nibs, pumpkin seeds, sesame seeds, flaxseed, chia seed, oregano, cumin and salt until fine.
  • In a blender (I tried a food processor but it doesn't work as well), combine the cilantro, raisins, red and jalapeño peppers and agave and puree well.
  • Add the powdered mixture and puree well.

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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