Plantains in Guatemalan Chocolate Sauce
Plátanos en mole is a traditional Guatemalan dessert that pairs the natural sweetness of ripe plantains with a rich sauce made of chocolate, dried chile, seeds, and warm spices. In this plant-based version, dairy- and egg-free sweet bread is used to thicken the sauce, giving it a silky texture with completely plant-based ingredients.
Ingredients
Calories:
1186
Protein:
15.8
g
- 1.0 dried pasilla or ancho chile
- 1.0 cinnamon sticks
- 1.0 cloves
- 2.0 roma tomatoes
- .25 cups pumpkin seeds
- 3.0 tbsp. sesame seeds
- 2.0 ripe plantains
- 2.0 tbsp. oil for frying
- 1.0 slices of sweet bread (egg- and dairy-free)
- 1.5 cups water
- 1.0 cups dark chocolate, chopped (at least 65% cacao)
- .25 cups brown sugar
Preparation
- Toast: In a skillet or griddle over medium heat, toast the dried chile, cinnamon stick, clove, and tomatoes until fragrant and lightly charred. In another pan, toast the pumpkin seeds and sesame seeds until golden. Set aside 1 tablespoon of sesame seeds for garnish.
- Fry: Slice the plantains into thick rounds. Heat the oil in a skillet and fry until golden brown. Drain on paper towels and set aside.
- Blend (seeds): Grind the toasted pumpkin seeds and sesame seeds until finely ground. Set aside.
- Blend (sauce base): In a blender, combine the toasted tomato, chile, clove, and cinnamon with a splash of water. Blend until smooth. Add the ground seeds and crumbled sweet bread, blending again to form a thick sauce.
- Melt: Bring the 1½ cups water to a boil in a saucepan. Add the chopped chocolate and stir until fully melted and smooth.
- Cook: Stir the blended sauce into the melted chocolate. Simmer over low heat for 10 minutes, stirring constantly to avoid sticking. Add the brown sugar and mix well.
- Simmer: Add the fried plantains to the mole sauce and cook for 5 minutes to absorb the flavors.
- Serve: Spoon the plantains and sauce into bowls. Garnish with the reserved toasted sesame seeds.
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