Vegan Blackout Berbere Molé
Holé molé! We’ve partnered with the talented Joanna Bautista to develop some easy and delicious everyday vegan recipes, like this Vegan Berbere Molé made with our Blackout Chocolate bar.
8 garlic cloves, minced
1/2 onion, chopped
1 tsp ginger, minced
1/4 cup cherry tomatoes
1/4 cup crushed fire roasted tomatoes
1 tsp miso paste
pinch of paprika (to taste)
pinch of Berbere seasoning (to taste)
pinch of smoked chipotle powder (to taste)
2 tsp coconut oil
1 bar Alter Eco 85% Blackout
1 cup Alter Eco Jasmine Rice
Sauté and sweat the first 9 ingredients. Season, set aside, and let cool. In a separate sauce pan, melt Blackout bar in coconut oil on low. Blend the cooled tomato mixture with an emulsion blender with a little water until smooth. Then fold in the silky melted Blackout. Pour over choice of lemon squeezed plant protein with a sprinkle of sesame seeds and top over a bed of Alter Eco Jasmine parsley rice.