White bowl of mole sauce on white background with Bhetter with Bhang logo lockup and THC Dark chocolate artwork

Bhang Infused Vegetarian Mole

Mexico is known for some of the greatest cuisine on the planet. Its dishes are widely enjoyed all over the world thanks to the intricate style of cooking. One of our favourite dishes, and you may have seen a special recipe in particular, is mole sauce (pronounced mo-lay). While mole’s actual origins remain a mystery, there’s evidence it was used early on by the Aztecs who served it to Emperors and as an offering for the gods.

Typically, a traditional mole sauce features some type of fruit, nut, chili pepper, a spice like black pepper, cinnamon, or cumin, and sometimes a bit of chocolate! But recipes can vary to feature a wide variety of different ingredients and flavours—from fruity, to spicy, to savoury, and everything in between. Mole sauce can be used on a number of dishes, including as a topping for pulled pork, chicken, steak, or even on enchiladas. If you’re a vegetarian, simmer your vegetables in the sauce then spoon it over rice!

For those looking to make their mole a little more holy, try our recipe for Bhang-infused vegetarian mole!

You will need:

  • 2 onions chopped
  • 2 tablespoons of vegetable oil (grapeseed or canola can be substituted)
  • ½ teaspoon of ground coriander
  • ½ teaspoon of ground aniseed
  • 1 ½ tablespoons of chile powder
  • 1 teaspoon of ground cumin
  • ¼ teaspoon of ground cinnamon
  • 1 teaspoon of sugar
  • ⅛ teaspoon of ground cloves
  • 2 Bhang milk or dark chocolate bars finely chopped
  • 2 tablespoons of peanut butter
  • 2 cups of vegetable stock or water
  • 1 can of rotel tomatoes and chilis
  • 2 tablespoons of raisins
  • 3 garlic cloves finely chopped and mashed to paste with ¾ teaspoon of salt
  • Sesame seeds, sliced radishes, and cilantro sprigs for garnish


  1. In a large skillet, heat the oil over medium-high temperature
  2. Put in the onions and saute until golden
  3. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and stir for one minute
  4. Reduce the heat to medium and stir in the finely chopped Bhang chocolate, peanut butter, water or vegetable stock, tomatoes and chilis, raisins, garlic paste, and salt
  5. Let simmer for 20 minutes while stirring occasionally
  6. In batches, transfer the sauce into a blender and puree until smooth
  7. Enjoy with your favourite foods!


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