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Mole sauce is lifted out of a jar with a metal spoon.
5 from 6 votes

Easy Mole Sauce

Rich, chocolatey, and full of spicy pepper flavor, this Homemade Mole Sauce is secretly so simple to make! Unlike other authentic mole recipes, this one is made with easy-to-find ingredients such as nut butter, cocoa powder, chili powder, and other common Mexican spices. 

Course sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings 10
Calories 89 kcal


  • 1 Tbsp. oil avocado or olive
  • 1 cup sweet onion finely diced
  • 4 cloves garlic crushed
  • 1 Tbsp. cornstarch
  • 2 Tbsp. chili powder mild or mixed
  • 1 tsp. cumin
  • ½ tsp. cinnamon
  • ½ tsp. coriander
  • tsp. cloves
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 ½ cups chicken broth or vegetable broth
  • 1-2 chipotle peppers in adobo sauce with sauce
  • 3 Tbsp. almond butter or peanut butter
  • ¼ cup raisins or dates
  • 2 ½ Tbsp. cocoa powder regular


  1. Place a medium-sized saucepan or skillet over medium heat.
  2. Add oil and diced onion and sauté for 3-4 minutes.
  3. Add crushed garlic and continue sautéing for another minute.
  4. In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
  5. Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.
  6. Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
  7. Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
  8. Process for 1-2 minutes or until it is completely smooth.
  9. Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
  10. You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Mole sauce can be prepared up to 2-3 days in advance of using.  The longer it sits in the refrigerator the longer the ingredients have to meld together, so it actually gets better with time!
  • To Store:  Homemade mole sauce can be stored in an airtight container in the refrigerator for up to a week.
  • To Freeze:  Mole sauce freezes exceptionally well.  Place it in a freezer-safe container and store in the freezer for up to 4-6 months.  You can also freeze it in smaller batches and pull it out when you need a flavorful marinade or small amount of sauce to drizzle.
  • To Reheat: It's best if you reheat mole sauce in a saucepan over medium-low heat for 4-5 minutes.  You can also microwave it if you're pressed for time.

Expert Tips and Tricks

  • Use a mix of chili powders.  The various types of chili makes the flavor profile of the sauce more complex.
  • Simmer the sauce uncovered.  Leaving the saucepan exposed to the air allows any extra liquid to evaporate off and leads to a thicker sauce.
  • A high-speed blender works the best.  A Nutribullet or Vitamix will be your best friend when it comes to pureeing this sauce.
  • Process until super smooth.  You don't want any lumps of clumps in the sauce, so make sure you blend until smooth.
  • Double the batch.  Mole sauce freeze exceptionally well, so double the batch and store some for later!
Nutrition Facts
Easy Mole Sauce
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 484mg21%
Potassium 280mg8%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 1g1%
Protein 3g6%
Vitamin A 926IU19%
Vitamin C 7mg8%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.