Spicy and creamy this Mexican Paleo Chocolate Mole Sauce is great on chicken or pork, or just as a dip!

Paleo Chocolate Mole Sauce

  • Author: Holley -


Spicy and creamy this Mexican Paleo Chocolate Mole Sauce is great on chicken or pork or just as a dip!



  • 2 tomatoes (chopped)
  • 4 cloves garlic (pressed or crushed)
  • 1/2 cup raisins
  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1 poblano pepper seeded chopped (or bell pepper can be substituted here)
  • 1 jalapeno seeded and chopped
  • 1 habanero seeded and chopped
  • 1/2 can chipotle peppers (~3 large)
  • 1 orange (peeled and chopped)
  • 1/2 large white onion (or 1 whole small)(peeled and chopped)
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • 2 cups chicken broth
  • 100 g 70% (or more) chocolate bar (or cocao chips)
  • chili flakes for garnish
  • orange zest for garnish


  1. Preheat oven to 350 F.
  2. On a sheet lay out: tomatoes, garlic cloves, raisins, cashews, almonds, peppers, poblano, serrano, jalapeno, habanero, and chipotle, onion and orange.
  3. Drizzle olive oil overtop and sprinkle with salt and pepper.
  4. Roast for 60 minutes turning everything and spreading it out on the pan. You want a little char, but not burnt!
  5. Let cool slightly and blend (food processing doesn’t quite make the texture smooth and sauce-like).
  6. Add chicken stock (or veggie stock) and continue to blend until smooth.
  7. Transfer to a pot and bring to a simmer.
  8. Add chocolate and stir until mixed.
  9. Garnish with chili flakes and orange zest, and serve with our fantastic Orange Chocolate Chili Wings!


Want a little less heat? Substitute or omit the hot peppers for milder varieties!

  • Category: Sauce
  • Cuisine: Mexican
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