Mexican Chocomole (Spiced with Cinnamon and Chili)

Mexican Chocomole (Spiced with Cinnamon and Chili)

Nice responses to my eggplant bacon! Glad it’s a hit, and hope you all start sneaking it into your vegan BLT’s soon.

Last week, I made my chocomole for the first time in a long time, mostly because M had never tasted it before. At some point between food processor and fridge, as I was licking the spoon and cleaning the spatula, I wondered, “why don’t I make this every week? Every day? Every hour?”

Chocomole is one of the first dessert recipes I posted here on CR. If you’re new to the blog and have no idea what I’m talking about, I’m talking about a raw chocolate pudding that uses avocado—yes, avocado—as the base. I know it sounds weird, but trust me when I tell you that, once you taste chocomole, you’ll never look at pudding the same way again, or stop coveting the richness of this particularly decadent version.

I think that certain recipes are so flawless that we shouldn’t even attempt to improve them. I have no intention of messing around with banana soft serve, with my outstanding miso sesame dressing, with my zucchini marinara, or with my zesty orange cashew cheese. These recipes are great precisely because I can keep making them almost by heart, and I know that they’ll always be as good as they were the first time. No upgrades needed.

I was fairly certain that chocomole was in that category of recipes until last week, when it occurred to me that it might be fun to put the “mole” in my mole. With mesquite from my friends at Navitas Naturals on hand, as well as some yacon syrup, chili powder, and cinnamon, I decided to spice up my usual formula for chocomole, and see how I liked it.

As it turned out, I liked it a lot.

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Mexican Chocomole (Raw Chocolate, Avocado, and Cinnamon Pudding)

(Raw, vegan, gluten and soy free)

Serves 2-4

1 large avocado
4 pitted dates
2 tbsp yacon syrup
2 tbsp almond butter
2 tbsp mesquite
1/4 cup cocoa or cacao powder
1 tsp chili powder
2 tsps cinnamon
1/4 cup almond milk or water, and more reserved in case

1) Place all ingredients in your food processor and pulse to combine.

2) Run motor and add liquid, keeping in mind that you might need more to get the pudding right. Stop, scrape the sides of the bowl, and turn on the motor again, adding more liquid if you need to. In the end, you want a whipped pudding texture.

Like so:

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I challenge you to eat a single portion of this stuff. If you’re a student working from home, and fighting off the jitters about Monday’s orgo exam, I challenge you to eat less than all of the portions.

Kidding. Kind of.

A few nota bene’s about this recipe:

First, the almond butter is not necessary, and if you’re on a lower fat diet, you can certainly omit. But I find that it adds a nice balance and mouthfeel to the pudding, so definitely consider it.

Second, you can absolutely omit the yacon and use dates alone, or a dates and stevia combo. I love the flavor of yacon syrup, but it’s pricey, and the recipe will be great without. The mesquite is optional as well, but once again, it really does good things for the flavor.

Third, this could keep for about 2-3 days in the fridge. But it won’t. Trust me.

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I love revisiting old classics and discovering their tastes, textures, and delights anew. I’m going to bed tonight on a chocomole high.

Till tomorrow!


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Categories: Uncategorized
Dietary Preferences: Gluten Free, Raw

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  1. This recipe is pure gold. I love it! <3 So does my husband, my classmates and friends.

  2. Well…couldn’t resist making it, eating it and staring at it. Delish. I have a feeling my omnivore flatmates and a bf will kill one another to eat the rest. I shall leave one jar of it open on a table and enjoy a show later on in the eve.

  3. Thanks so much for this amazing recipe. I’ve just made a batch up for dessert tonight as it’s my birthday today too so will make a great end to my celebration dinner. I’ve had some Mesquite for a few weeks and been wondering what to use it in, now I have the perfect answer.
    Even though we don’t celebrate Cinco de Mayo here in the UK any excuse to have Mexican food is good with me!

  4. I’ve made a pudding like this before but making it more of a spicy chocolate looks awesome! I have all the ingredients except Mesquite,,,,,,is it worth getting some or will it be missed?

  5. My mother made a similar avocado-based raw chocolate pudding for my birthday this year. I love the idea of adding chili and cinnamon! Looking forward to it!

  6. Love this recipe
    And all the others you mentioned
    I happen to have a perfectly ripe avocado in the fridge right now
    (a treasure here in italy)
    Lunch is looking even brighter
    Hope you have a great weekend ๐Ÿ™‚

  7. I have done cinnamon and chili in your original chocomole (as well as in your sweet potato/avocado version) but the addition of mesquite and almond butter is brilliant, as always ๐Ÿ™‚

  8. this is my ideal dessert! spicy and chocolate in 1 delicious creamy package. ive been doing banana soft serve quite a bit lately with some pumpkin instead of buying dairy free ice creams (ive noticed they wreck my gut with all the stabilizers). thank your for this but p.s. is mesquite a liquid smoke or is it powder?

  9. looks very tasty… think ill make it when i have company over that way i have to share ๐Ÿ˜‰

  10. I’ve made chocolate avocado pudding before but never with the mole twist. I can’t wait to try it; it looks like a completely satisfying dessert with a healthy twist. Thanks for the recipe!

  11. Wow, that looks fabulous! I’m sometimes wary of putting chili in desserts, but combined correctly, the results are unique and delicious! Have you ever tried dried mango with chili? It’s excellent.

    I can’t wait to make this, although I’m out of almond butter at the moment. Do you think peanut butter would alter the flavor too much or should I just wait until I’ve bought more almond butter?

  12. Chocomole is sooooo good. I’ll have to try it with the Mexican spices.

  13. I definitely need some more chocolate in my life these days. I tried making an avocado chocolate pudding once and it was awful, I think because of my lack of a proper food processor. I’m definitely willing to give it another go!

  14. This sounds so perfect for fall with cinnamon and chili powder..And of course, avocado! I have never tried avocado mixed into anything before, but I just might have to now! ๐Ÿ™‚

  15. Love it! I’ve added frozen banana before, which also gives a nice mouth feel ๐Ÿ™‚

  16. That looks so rich and chocolatey.

    (If you want to dress it up again, you can make margarita-style chocomole with sea salt and lime zest instead of the spices)

  17. This looks awesome.

    There is something about avocados and cocoa powder and sweetener that is so simple to make, yet so rich and decadent in the end. All the spices you added no doubt made it even better and more complex and well, more delish!

    I love making what I call raw vegan chocolate “mousse”. Simple, easy, rich, and no one guesses there’s an avo in it. Or that it’s raw or vegan.

    I want chocomole now!

  18. This just might be overkill, but how about chocolate almond milk? I just got some for the first time and am tempted to put it in everything!

  19. This is one of my favorite treats of all time! I have made it with more “standard” ingredients and it rocked. I served it with a big platter of bananas, strawberries and pineapple and it was like the healthy raw version of chocolate fondue!

    Thanks for reminding me to make it again. But are the avocados $2.50 each right now in DC? They are in Cleveland. grrrrrrrrrr

  20. Gena I love how your doing more of my favorite Raw foods.This shows everyone how good raw foods can be.

  21. Isn’t is so fun re-discover a favourite? The addition of all those “super foods” are awesome, and I am sure tasty! I love love love chocolate and cinnamon together, and in fact, I think that they should never be apart. I be this would also be good with fresh thai coconut mean instead of the almond butter too!

  22. There are no words.

    Wait, no, that’s a lie. Want, delicious, joy, take-that-non-believers, yearning, sweet, silky, glorious… they’re all words that fit here.

  23. Ah, faaabulous. It looks so velvety! Maybe it’s time I buy some mesquite, and test it out in this recipe for starters.

  24. I’m so glad you made this post. I just made my 1st batch of chocomole the other day for breakfast and loved it. I have the other half of the super large avocado in my fridge and was going to make another batch tonight but wanted to kick it up a knotch. This is the perfect way to change it up!

    On the side note, my omnivore b.f thought it looked like vomit ๐Ÿ™ He’s like, “Why can’t I have a girlfriend who eats normal food?” So, this may not be a very omnivore friendly recipe….

    • Nixie, did you have your boyfriend taste it? Sometimes all it takes is one bite to convince an omni of how fabulous “non-normal” food can be!

      • I made a new batch tonight, prettied it up, and put shaved chocolate on top. It’s getting super cold in the fridge, and I’m hoping he digs in. He wouldn’t dare take a bite that morning though ๐Ÿ™

        • SUCCESS! I took 4 bites, fed him a couple, and said, “I’m done, do you want this?” I was going to put it in the fridge but he said,”sure” with a smile and took the rest. ๐Ÿ™‚

          I did make it “mine” by changing it into just a vegan pudding, not raw.
          Half large avocado, 1Tbs Coconut cream, 2Tbs Mimicreme(sweetened), 2Tbsp Maple Syrup, 1tsp homemade almond butter, 2Tbs melted chocolate chips. Shaved Mint chocolate on top for garnish.

          Delicious!!! Thanks for your daily inspiration Gena!