vegan molé sauce (mexican-inspired)

gluten free!

sauté almonds, sesame seeds, onions, garlic, and raisins before adding spices and sautéing for another minute.

add to blender with tortillas, veggie broth, canned tomatoes and green chiles. return to saucepan and simmer for 20 minutes.

remove from heat and stir in cocoa powder. use as enchilada sauce or on tacos, bowls, or any other dish you please!

click for full recipe!