Spice Mixture
1/3 cup sliced almonds
1/3 cup crushed tortilla chips
2 tbs. sesame seeds
1 tsp. aniseeds
3-4 tsp. chile powder (ancho and/or chipotle)
1-1/4 tsp. ground cinnamon
1 tsp. dried marjoram
1/2 tsp. ground cumin
1/4 tsp. ground allspice
Mole Base
3 tbs. peanut oil
4 garlic cloves, chopped
1 small onion, diced
2 cups hot vegetable broth, kept warm on stove top
2 tbs. creamy, all-natural peanut butter
1 (15 oz.) can diced tomatoes
3 oz. chopped semisweet vegan baking chocolate (60 pct. cacao is best)
Prepare spice mixture. Place the almonds, tortilla chip crumbs, sesame seeds, and aniseeds in a heavy-bottomed pot. Stir constantly to toast over medium heat for about 2 minutes, being careful not to let it burn. Remove from the heat and allow to cool slightly. Place the toasted ingredients in a food processor, add the chile powder, cinnamon ,marjoram, allspice and cumin ,and pulse until the mixture is as finely ground as possible.
In the same pot over medium heat, saute the garlic in oil. When the garlic starts to sizzle, add the onion and cook, stirring occasionally, for 5 minutes. Meanwhile, combine the peanut butter and a few tablespoons of hot broth in a bowl, stirring until the peanut butter is emulsified and easy to pour.
Pour remaining vegetable broth, peanut butter mixture, spice mixture and diced tomatoes into the pot and stir to combine. Bring to a boil, lower the heat slightly to medium-low, and simmer for 8-10 minutes until the sauce has slightly reduced.
Remove from the heat, puree until smooth., and return to the stove over medium-low heat. Add the chopped chocolate, stirring constantly until melted and completely incorporated, at least 3 minutes.