Black Bean Mole

Sweet or savory, we think you'll be surprised at how versatile Honey Mama's cocoa truffle bars can be.

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Salted Almond
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  • 4 cups cooked black beans 
  • 2 cups sweet potato, cut into 1/2-inch chunks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeno peppers, seeds removed, minced
  • 3-4 Roma tomatoes, chopped (about 2 cups)
  • 2 tsp. smoked paprika
  • 1 tsp. paprika
  • 1 tsp. chipotle chili powder
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/4 tsp. cinnamon
  • Extra virgin olive oil
  • Salt & black pepper to taste
  • 1 (2.5-ounce) Honey Mama's Salted Almond bar, chopped
  • 2 c. vegetable broth
  • 3 cups spinach, roughly chopped
  • Optional toppings: toasted pumpkin seeds, chopped cilantro, avocado, dairy-free sour cream


1. Heat oven to 375 degrees. Toss the sweet potato with enough olive oil to coat, and sprinkle with salt and pepper. Spread out in a single layer on a baking sheet, and roast for about 20 minutes, or until lightly browned. 

2. In a soup pot, heat 1 T. olive oil over medium heat. Add onion, and cook until lightly browned, about 5 minutes. Add garlic and peppers, and cook until soft.

3. Add the spices and tomatoes, and cook for 5 minutes, Stir in the cooked black beans, sweet potatoes, Honey Mama's pieces, and vegetable broth. Bring to a simmer, then reduce heat to low and cover. 

4. Cook for about 30 minutes, stirring occasionally to disperse the melted chocolate. 

5. Stir in the spinach, and cook for 5 minutes, or until the spinach wilts. Adjust seasonings to taste. Serve over rice, with warm corn tortillas on the side. 


Photography by Leesa Morales

Featured Product

Salted Almond
Shop Now