Chocolate peanut butter Molé

Chocolate peanut butter Mole recipe


  • 1 small onion, diced
  • 1 red chilli, diced
  • 2 cloves garlic, minced
  • ¼ cup sesame seeds, toasted
  • ¼ cup Fix & Fogg Dark Chocolate Peanut Butter
  • ¼ cup almonds, toasted
  • 1x 400g tin crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 1 slice toasted stale bread (gluten free if desired)
  • 1/8 tsp cloves
  • ¼ tsp black pepper
  • ¼ tsp cinnamon
  • ½ tsp oregano
  • ¼ tsp thyme
  • ½ ripe banana
  • 75g dark chocolate


Fry onion and garlic with herbs, chilli and spices in a heavy based saucepan. Place in a blender with toasted seeds, stock and bread. Blend until smooth, then place back into saucepan and fry 10-15 minutes until very brown, thick and sticking to the bottom of your pan.

Leaving the blender dirty from onion mixture, blend tomatoes, tomato paste, peanut butter and banana together until smooth. Add this to the saucepan and cook for another 20-25 minutes until thick again.

Place this mixture back in your blender and whizz together until very smooth. Heat again in the saucepan, and finally add the chocolate and salt to taste.

Roman Jewell