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Blueberry Mole

Blueberry Mole



  • 1/2 diced half onion
  • 2 garlic cloves (minced)
  • 1/2 jalapéno (seeded and diced)
  • 2 tbsp chill powder
  • 1 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 cup BC frozen blueberries
  • 1 1/4 cups vegetable stock
  • 1 tbsp smooth almond butter
  • 2 tsp tomato paste
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp sea salt



  1. Heat oil in a large pan, then add the onion. Cook until onions are translucent and soft. Add garlic and jalapeño and continue cooking for another couple of minutes.
  2. Add in the chilli powder, flour, cinnamon, ground cumin, oregano, and frozen blueberries. Stir until combined and blueberries are thawed. 
  3. Remove from heat and stir in vegetable stock.
  4. Transfer sauce to a blender and purée until smooth. Then return to pan on medium-high heat.
  5. Add almond butter, tomato paste, cocoa powder, and sea salt. Whisk until everything is combined and let the mixture thicken a bit. 
  6. Serve on tacos, stuffed poblano peppers, or whatever else your heart desires.