Mole Spiced Chocolate Toasted Pumpkin Seeds Recipe

Mole Monday.  When Becca from Indi Chocolate challenged me to a six week friendly competition I thought it would be a hoot and I quickly accepted.

Each week we would post a recipe for something made with Indi Chocolate Mole Spice Rub.  Six recipes, no sweat...yeah, well I ran out of recipes around week three...

This week Becca blew me away with Mole Apple Pie.  Just the photos are enough to make me drool.

Just a few hours ago I had no new recipe, no inspiration, and not much energy. So after work today I buckled down with a glass of cab to brainstorm and create a recipe before the sun set.

Mole Spiced Chocolate Toasted Pumpkin Seeds (Pepitas sounds much better).

Toast 1/4 cup raw pepitas in a stainless skillet

When they start to puff and pop stir in 1/2 teaspoon coconut oil  and turn off heat.

Grate about 1/4 chocolate bar (maybe 1/3-1/2 ounce) over the top of the hot with a tiny little grater. Use a bold chocolate like a Dominican Republic origin rather than something with light floral tones like an Ecuador.  The light floral notes will be lost in the Mole spice.

The chocolate will immediately melt.  Stir and add 1/4 teaspoon organic sugar and  1 Tablespoon Indi Mole Spice Rub.

Stir until coated.

Pairs pretty well with a cab on a Monday night while watching the sun set as the smoke from the fireplace wafts by.

*Indi Chocolate supplied me with the Mole Chocolate Spice Rub for this recipe.

Tips for Tasting One Hundred Percent Chocolate


One hundred percent chocolate.  Chocolate with no sugar added.  The experience can be intense and if you aren't careful you might be turned off to a beautiful experience.

Here are my top tips for tasting 100% chocolate:

Flaming Molé Cherry Jubilee Recipe and Video

For the Molé Madness challenge I need to come up with a new recipe each week using Indi Chocolate Molé Rub.

Last week Becca won big time by using molé bacon in her recipe!  This week I'm upping my game with fire.  Who doesn't like a big flaming pan of cherries?

Vote for my recipe by liking and sharing this post as well as the posts about it on all my social channels (Instagram, Twitter, Facebook are the main ones).

Flaming Molé Cherry Jubilee

1 Tablespoon butter - melt in a metal pan
3 Tablespoons organic brown sugar - stir into the melted butter
1 Teaspoon Indi Chocolate Molé Spice Rub - stir into the butter and sugar
1 Cup cherries - stir into the hot and bubbly butter, sugar, molé spice concoction
1 Shot glass Rum 151 - stir into the cherry concoction then when it is hot (just a few seconds later)...

light it on fire.  The flames will be about 2 feet high so make sure you don't hurt yourself or anyone else.

When the fire dies down spoon over vanilla ice cream (although I think chocolate ice cream would be a better choice).


Stay tuned, tomorrow I'll be posting about how to taste 100% chocolate without overwhelming your palate. One hundred percent can be intense!!