We've teamed up with Niki Webster of Rebel Recipes to bring you a series of tasty, vegan recipe videos, all using Ombar raw chocolate.
Niki's philosophy is all about eating ‘real food’ which nourishes your body and mind. And all of her recipes are vegan, dairy-free, gluten-free and refined sugar-free. For the next six months, Niki is creating delicious combinations that are easy for you to try at home, and all featuring Ombar vegan chocolate.
This first recipe brings a savoury spin to our darkest of chocolates: 90% Raw Cacao:
"Have you tried mole before? It’s a incredible nutty, spicy Mexican sauce where the secret ingredients are peanut butter & yes you guessed it – chocolate! In my recipe you actually get a double chocolate hit here, some cooked into the sauce and then a raw 72% ombar grated on top at the end. It’s seriously good and made even better served with quinoa and creamy avocado."
1 onion- rough diced
4 tomatoes chopped
4 cloves garlic
½ cup water
1 tablespoon soy sauce
1 tsp ancho chili paste
2 tsp cumin
2 tsp coriander
1/2 tsp cinnamon
1 tsp allspice
½ tsp salt and pepper
2 tbsp peanut butter
1/2 bar of Ombar 90% chocolate
1 medium sweet potatoes chopped
1 courgette chopped
1 cup quinoa
2 cups water
Roughly chop the onion, garlic and tomatoes.
Add to your food processor or high speed blender along with the rest of the mole sauce ingredients. Blitz until you get a smooth paste.
Add to a large pan and then add the peanut butter, chocolate, sweet potato and courgette. Add the water then simmer for 20 minutes or until the sweet potato is tender.
To cook the quinoa; add to a saucepan with the water, bring to the boil and then simmer until soft and fluffy – approx. 15-20 minutes.
Serve the mole with the quinoa, avocado, coriander and more chocolate grated over to the top.
Recipe, images and video by Rebel Kitchen (@rebelrecipes)