Carob Mole

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Carob Mole

Ingredients:

• 1 cup diced onion
• 2 garlic cloves, minced
• 1-2 tsp chopped ripe jalapeno
• 1 tsp paprika
• 1/2-1 tsp chipotle powder
• 1 tsp ground cinnamon
• 1 tsp oregano
• 1 tsp ground cumin
• 2 tbsp carob powder
• 2 tbsp tomato paste
• 2 tbsp peanut or almond butter
• 1 cup Healing Broth
• 1 cup unsweetened almond milk or more Healing Broth
• 1/2 tsp sea salt, more to taste

Directions:

Place a non-stick ceramic skillet on medium-high heat. Add the onion, garlic and jalapeno and cook for 3-5 minutes or until the onions are soft. Add a bit of water if needed to prevent sticking.

Add the spices, carob powder, tomato paste and nut butter to the pan. Stir for 20-30 seconds, until the spices are fragrant. Pour in the vegetable broth and milk and stir until evenly mixed. Bring to a simmer and cook for 5-10 minutes, until thick and very fragrant. Season with sea salt to taste (if using).3

Transfer sauce to a high-speed blender and blend until completely smooth.

Serve immediately with brown rice or quinoa or in tacos or burritos. Store leftovers in an airtight container in the fridge for up to a week.

Makes 2-4 servings

Get over 100 more delicious recipes and learn how to heal in the companion books, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: Snacks, Kid Friendly, Appetizers, Mexican-Inspired, International Recipes

This item posted: 03-Apr-2026